I love breakfast. I wouldn’t have said that a few years ago.
There was a time when my relationship with breakfast was non-existent. Then it became rocky. It was quite unstable for some time. To change long-term habits is quite a challenge and takes some time. I think it’s good to try different recipes with different ingredients to find one’s favorites. And then alternate the favorite recipes. And from time to time try something new (recipe).
Besides that the breakfast has to be yummy, it is also really important that the food shouldn’t be heavy but it should be filling for some time.
To get some breakfast recipe variation try this baked oatmeal with raspberries and coconut flakes.
Baked oats are easy to prepare. You can put everything in a baking form in the evening and bake them in the morning. Or bake them in the evening and just warm them up in the morning. A piece of the oatmeal is also good for a quick snack or a second breakfast to go. Leftover can be put in the fridge for up to 2 days – or in the freezer.
This baked oatmeal with raspberries and coconut flakes a little crispy on the outside. On the inside, they are fruity and slightly sweet. The coconut flakes add perfectly to that with their nutty fruity flavor. Instead of raspberries, you can of course also use any other berries or a mixture of berries.
No matter if you eat your oatmeal hot or cooled down, indulge yourself with some added plant-based yogurt and fresh fruit. You could mix the yogurt with some almond butter.
Recipe (approx. 6 servings – 28x 18 cm tin):
300g frozen raspberries
1 tbsp buckwheat flour
1 tbsp coconut flour
30g agave syrup ( or any other syrup you like)
7 tbsp chia seeds
+ 15 tbsp water
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 tsp vanilla extract
3 tbsp coconut oil
90g coconut flakes
450g plant-based milk
Optional: fresh fruit, plant-based yogurt
Baking: 180° celsius – 40 to 45 minutes
Mix the chia seeds with the water in a small bowl and set them aside to let them soak.
Melt the coconut oil on medium heat and take it off the heat to let it cool down a little.
Put the buckwheat flour, coconut flour, oats, baking powder, cinnamon, salt, and coconut flakes in a bowl. Mix it all together. Then add the wet ingredients – agave syrup, vanilla extract, coconut oil, and the plant-based milk. Also, add the chia seed pudding. Gently combine all the ingredients.
In a tin put in half of the oats mixture. Then add half of the raspberries, spread them over the oats layer. After that put in the second half of the oats mixture. And on top of that goes the rest of the raspberries.
Bake the oatmeal at 180° celsius for about 40 to 45 minutes.
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