Is it possible to have breakfast sorted for the whole week? Is it really?!
The answer is “yes“!
I will tell you how.
Well, this is the second of my “oats in the oven” section of recipes.
Oats are the ultimate “go to” breakfast option. There’s an infinite world of ways to enjoy this super food.
This tray-baked breakfast looks as invitingly as a tray of freshly baked flapjacks. You can either enjoy a square (or a round) as you would as if it was a flapjack and you can serve it as an afternoon snack with tea, or you can serve it topped with your favourite yogurt as a breakfast (my favourite option).
Either way, this is a fabulous way of prepping your breakfast ahead for pretty much a whole week. Yes! A whole week!! It’s a fantastic option for busy mornings as you can prep it on a Sunday – bake it and keep it individual containers for each day of the week. You can keep it in the fridge for 5 – 6 days. Amazing!!!
(You’re welcome!) 😉
- 200g gluten-free rolled oats
- 2 tbsp. coconut oil, melted, plus a little extra for the baking tray
- 2 tbsp. desiccated coconut
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- ½ cup of almonds, shredded
- 125g blueberries
- 1 apple, grated
- 1 tbsp. maple syrup
- 1 banana, mashed
- 400ml almond or coconut milk
- 2 tbsp. of almond butter
- Preheat the oven to 180C.
- Lightly brush a baking tray (I used a multi cupcake one) with melted coconut oil.
- In a bowl, mix all the ingredients together until well combined.
- Pour the mixture into the tin and bake for 30 minutes or until the middle is firm.
- Let it cool in the tin. Once cooled, remove the oatbake from the tin and cut into squared portions (if you used a normal pie tabking tray) if you used a cupcakes one you will get individual portions of oatbake – it usually gives about 10 to 12 portions.
- Eat as an afternoon snack with tea (as a flapjack) or as breakfast with a dollop of yogurt and some fresh berries.
- Enjoy 🙂
- Quantities above for around 12 cakes.