I'm a massive fan of oats. I have them so many ways. In Summer I have them cold as an 'overnight oats' breakfast with chia seeds and in Winter it's all about the porridge. Well, with the clocks changing this weekend and us starting to feel a definite 'nip in the air', I thought a warm and hearty breakfast dish would be a great start.
I had never actually made this before this morning, but the recipe I created worked so well I thought I had to share it with you all.
You can serve your baked oatmeal with whatever you like, but today I topped mine with a scoop of Coyo Coconut yoghurt, almond butter, maple syrup and a berry compote.
Serves 4
INGREDIENTS:
2 cups rolled oats
1/4 cup mixed seeds
2 teaspoons gingerbread spice mix
1 red apple diced small
1 cup oat milk, at room temperature
1 egg, at room temperature
¼ cup maple syrup
1 teaspoon pure vanilla extract
¼ cup coconut oil, melted and slightly cooled
METHOD:
Preheat the oven to 175 degrees celsius
In a large bowl, combine the dry ingredients and diced apple and mix well
Add to the dry ingredients the melted coconut oil and mix well again
Pour out into a greased baking dish
Beat in a small jug the maple syrup, milk, egg and vanilla extract. Pour this mixture into the baking dish and stir gently to combine all the ingredients.
Bake in the oven for around 30 minutes, after this time, turn up the oven to 225 degrees celsius and continue to cook for a further 10 minutes (or until golden brown)
Serve with your favourite toppings such as warm milk, yoghurt, almond butter or whatever else you fancy
I hope you enjoy this as much as I did.
Thanks so much for reading,
Emmaline
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