Oats really are one of the most versatile breakfast foods I can think of and I love them for that. I love making things that are really simple that somehow come out looking like you’ve made a lot more effort than you did. This baked oatmeal is one of those dishes. It is perfect for a weekend breakfast or brunch but could even be made the night before to be heated up in the morning before work if you feel like you need to mix the routine up a bit.
If you have visited my instagram account where I post my everyday meals you will have noticed that I like oats, it’s one of my breakfast staples. I find it fills me up and gives me a solid start to any day. I usually do the kind that my mother taught me, simple cooking them in a saucepan with some water and then top with whatever you feel like (although in those days it was always jam).
Nowadays I like mixing things up and after seeing various images of the so called baked oats I had to first try it and then experiment my way to finding my perfect baked oats. I think this is it. A creamy oat base with berries to break the richness and add some tang and topped with a slightly sweet nut and seed mixture for some crunch. Crunch is something I find myself creating for every dish after living with my partner who thinks it’s necessary for every dish. And I can’t really argue with him, crunch is good!
Now, just a couple of oats facts. Why are oats good for you and why for breakfast? It helps keep blood sugar level which is great for an even energy release throughout the morning, no energy spikes or dips. The specific soluble fibre in oats which help keep our energy levels in line also helps lower cholesterol. To summarise it will give you proper and solid energy to fuel your morning and can help you get rid of fats that could otherwise lead to heart disease. I think that’s a pretty good start to any day.
Feeds 4 people.
Active cooking time: 5-10 min. Total cooking time: 35-45 min.
1/2 tbsp coconut oil
1 tbsp chia seeds
2 tsp milled flax seed
2 tsp cinnamon
1 tsp cardamom, optional
1/2 tsp baking powder
1 cup oats
1 1/4 cup plant milk, I used oat
10 blackberries (or other berry)
2 tbsp maple syrup
A small handful each of four different nuts and seeds (I used flaked almonds, pumpkin seeds, pecan nuts and pistachios)
Preheat oven to 175 degrees celsius.
Spread a little bit of coconut oil in a 9×9″ oven dish.
Combine all the dry ingredients in a mixing bowl and combine.
Mash banana ona plate and add to the dry mixture along with the plant milk.
Mix well and pour into your prepared dish and scatter the berries on top and then pressing them gently down to sink into the mixture.
Mix the nuts and seeds with maple syrup in a bowl before scattering them on top of the oat base. Spread it out evenly and flatten.
Bake for 30-35 min and serve with some plant yoghurt if you wish.