https://calgaryavansino.com/videos/blueberry-oatmeal-bake/
blueberry oatmeal bake
Ingredients
- 1 medium apple, grated
- 185g jumbo oats (gluten-free if possible)
- 2 tbsp desiccated coconut (unsweetened)
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tbsp peanut butter or almond butter (unsweetened)
- 2 tbsp coconut oil, melted, plus extra for the tin
- 1 tbsp maple syrup
- 1 and 3/4 cups almond or coconut milk (unsweetened; from a carton)
- 2 medium eggs, whisked
- 125g fresh blueberries
- 1 medium apple, grated
- 2 cups jumbo oats (gluten-free if possible)
- 2 tbsp desiccated coconut (unsweetened)
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tbsp peanut butter or almond butter (unsweetened)
- 2 tbsp coconut oil, melted, plus extra for the tin
- 1 tbsp maple syrup
- 375ml almond or coconut milk (unsweetened; from a carton)
- 2 medium eggs, whisked
- 1 cup fresh blueberries
This tray-baked breakfast looks invitingly like a batch of flapjacks. You can either enjoy a square or slice plain, as you would a flapjack, or top it with unsweetened almond or coconut milk to make it more moist and gooey. I serve it for breakfast just as often as I serve it for an afternoon snack or post-dinner treat.
This bake is a fabulous way of prepping a breakfast ahead – perhaps as part of your prep day – so that you can pull it out over several days. Keep it in the fridge and it will last 4–5 days. Feel free to play around with the ingredients if you can’t get everything you need – the blueberries can just as easily be raspberries. If you’re vegan, try using mashed banana instead of the eggs.
Recipe extracted from Keep It Real by Calgary Avansino (Yellow Kite). Photograph by Kristin Perers.
