An irresistible delicious breakfast to have a great start in the morning and have the energy for the day.
The baked oatmeal with strawberries and coconut flakes is super quick and easy to make. And they stay fresh in the fridge until the next morning. So you can enjoy a tasty and quick breakfast the next morning, just take it out of the fridge – you can warm it up if you want – in a pan, in the oven, or in the microwave.
If you don’t have the time to prepare breakfast in the morning, you can prepare the oatmeal in the evening. Bake it in the evening and store it in the fridge. Or prepare the baking tin with the ingredients and bake it in the morning. See, we keep it flexible folks 😉 .
Or you can prepare the baked oatmeal and store it for later in the freezer, also leftovers can be frozen up.
But most important is the taste. Breakfast, at least for me, has to be super delicious. That’s because I am not a morning person and I tend to skip breakfast, especially if it doesn’t taste really really good. Moreover, breakfast has to be filling, so I don’t get hungry again shortly after breakfast. So this breakfast meets all (ok, the three 😉 ) my breakfast criteria: Quick and easy to prepare + Super yummy + Filling.
The combination of strawberries, oats, almond butter, plant-based milk, and a little bit of vanilla sugar is extraordinarily good, as you can imagine! The strawberries make the baked oatmeal super fruity. Which gets even more enhanced through the sweet creamy taste of the coconut flakes and the vanilla taste.
Of course, you can replace the frozen berries with some fresh strawberries. But with the frozen ones you can have this breakfast all year round. And the frozen berries are cheaper than fresh strawberries too.
The baked oatmeal can be served with some maple syrup or any other syrup, some fresh strawberries (or any other berries), and some plant-based yogurt.
For a special occasion breakfast or a family Sunday breakfast you could add some chopped chocolate or chocolate chips to the strawberries :-D.
Recipe (4-5 servings):
500g frozen strawberries
200g plant-based milk
4 tbsp nut butter
3 tsp vanilla sugar
2 tbsp coconut oil
5 tbsp coconut flakes
Baking: 170° – 20 Minutes
Baking tin: 14 x 20 cm
Melt the coconut oil on medium heat and set it aside.
Roast the coconut flakes in a pan take it off the heat and also set them aside.
Grease the baking form with some (just a little bit) coconut oil.
Mix the plant-based milk with the almond butter, the vanilla sugar and the coconut oil. Stir it all together until the nut butter is dissolved.
Put the frozen strawberries in the form, and over the strawberries spread the oats evenly. Then gently pour the milk mixture over the oats.
For the top layer spread the roasted coconut flakes over the oats and very gently push them down a little bit.
Put it in the oven and let it bake for 20 minutes, 170° celsius.
When it’s ready garnish it with some fresh strawberries and some plant-based yogurt.
View the recipe video here or on my Youtube channel:
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