You’ve been asking me for this recipe. And here it is:
The most warming start to the day on a plate. Or shall I say on a baking dish?
This is the perfect family breakfast for cool mornings. It’s easy, filing, warming and undoubtfully healthy. You can save a lot of time by prepping it the night before, by soaking the oats in (vegetable) milk and get it baked while dressing and getting the kids ready in the morning (if you have them). The whole thing doesn’t take much more than 30 minutes and once you get it done, you have enough portions for at least 4 to 5 days. I usually prepare this breakfast on Sunday evening and it’s pretty much “breakfast sorted for the whole week” for two.
The recipe is very simple and you can twist it as much as you like. As long as you have the oats and the milk, just get different fruits (or even dried ones), berries, some nuts and make it as sweet as you wish.
Coconut flakes go really well with this misture as well. Be creative. Nothing can go wrong with such a simple but yet so delicious recipe.
If you try this recipe let us know by tagging your pictures with the #comidamor…
- 2 small apples, grated
- A handful of blueberries
- 240g of rolled gluten-free oats
- 8 dates, sliced and pit removed (I used Medjol)
- 1 tsp ground cinnamon
- 1 tsp almond butter
- Coconut oil, to grease
- 425ml of any vegetable milk
- 1 tsp maple syrup
- Diary free yogurt (I used Alpro)
- More berries
- Sliced banana
- A handful of hemp seeds
- Lightly grease a baking dish with coconut oil. Preheat the oven to 180°C.
- Soak the oats in milk for at least 10 minutes.
- Grate the apples gently.
- Once the oats have absorbed all the milk, add the cinnamon, dates, nut butter, blueberries, syrup and apples.
- Whisk everything together. Add a little more milk if the liquid hasn’t completely covered all of the oats. Scatter some more cinnamon on top.
- Bake in a moderate oven, 180°C, for half an hour.
- Try adding some walnuts or almonds to the bake.