Crunchy Topped Baked Oats
These Crunchy Topped Baked Oats bring together a powerhouse of nourishing ingredients to create a breakfast that truly works for your body.
Fibre-rich rolled oats and unripe banana provide slow-release energy to keep blood sugar steady, while creamy almond butter and pecans add satiating healthy fats and plant protein to keep you feeling comfortably full.
Blueberries infuse every bite with antioxidants, and a touch of cinnamon lends natural sweetness while supporting glucose balance.
Finished with a golden, toasty layer of demerara sugar and coconut flakes, and served with a gut-loving mix of kefir and yoghurt, this baked oat dish is as delicious as it is functional, a warm, crunchy, and deeply nourishing start to the day.
INGREDIENTS - Serves 6
1 unripe banana, mashed.
1 cup unsweetened dairy-free milk of your choice
¼ cup smooth almond butter or nut/seed butter of your choice
¼ cup maple syrup
¼ cup melted coconut oil
1 teaspoon GF baking powder
2 cups Gf rolled oats.
1 cup chopped pecans or nuts/seeds of your choice.
1 cup blueberries, frozen
1 teaspoon cinnamon
½ teaspoon sea salt
For the crunchy top
2 tablespoons demerara sugar
2 tablespoons coconut flakes
Serve with dollop of yoghurt & kefir
STEP BY STEP
Preheat the oven to 175 °C and brush a baking dish with olive oil. I used a 7x6-inch baking dish.
In a large bowl, mix the oats, pecans, blueberries, baking powder, cinnamon, and salt and whisk again.
In a small bowl, mash the banana, then whisk in the almond milk, almond butter, maple syrup, and melted coconut oil.
Fold the wet ingredients into the oats and mix well.
Pour into your prepared dish, then sprinkle the top with demerara sugar and coconut flakes.
Bake for 50 minutes until set, checking halfway through that the coconut is not burning, cover with a sheet of baking parchment to stop this.
Remove from the oven and leave to stand for 10minutes before enjoying with a mixture of yoghurt and kefir.
