Whatever floats your oats
TRY OUT THIS EASY-PEASY BAKED BREKKIE DISH.
My recipes are always rooted in simplicity, and this simple baked oatmeal is a beautiful example of that. As it bakes, the vanilla-infused oats become soft and sumptuous, with little tart berries creating bursts of colour throughout. The top becomes golden brown, too, making a lovely contrast to the filling.
INGREDIENTS coconut oil for greasing 2 1/4 cups rolled oats zest of 1 lemon 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp sea salt 2 cups almond milk 2 free-range eggs 1/3 cup runny honey, plus extra for drizzling 2 tsp vanilla extract 1 1/2 cups frozen raspberries 3 bananas, sliced in half lengthways and peel removed 3 tbsp melted butter or coconut oil
HOW TO
Preheat oven to 180°C and generously grease a baking dish with coconut oil.
In a bowl, mix together the oats, zest, baking soda, cinnamon and salt. In a separate bowl, whisk together the almond milk, eggs, honey and vanilla.
Sprinkle half the oat mix to cover the base of the baking dish, then scatter over half of the raspberries. Add another layer of the remaining oats, then slowly drizzle over the almond milk mixture until covered.
Finish by arranging the last of the raspberries and the banana slices on top. Drizzle over a little additional honey and the melted butter or coconut oil.
Bake for 35 to 40 minutes, until the top is golden and the oats have set. Be careful not to over-bake, though!
Remove from the oven and allow to cool for 5 minutes before serving. Top with thickened cream or natural yoghurt to bring it all together. Serves 4.