Blueberry coconut baked oatmeal
Oatmeal has become very popular in recent years and for good reason. Oatmeal is full of goodness. It also has a special type of fibre: beta-glucans. These fibres bind cholesterol, bile salts and fatty acids, which lower the cholesterol level. These fibres are also soluble and they absorb a lot of moisture in the digestive tract. Combined with the slow-released carbohydrates it contains this means that you feel full for longer. It is also a rich source of magnesium.
This recipe makes 8 servings.
2 tablespoons ground flaxseed + 6 tablespoons warm water
2 cups whole rolled oats
½ cup slivered almonds
½ cup hemp seeds
? cup coconut flakes
¼ cup brown sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon sea salt
¾ cup Vanilla Almond Breeze Almondmilk Unsweetened, at room temp
¼ cup maple syrup
3 tablespoons melted coconut oil
1 banana, chopped
1 cup strawberries, sliced
½ cup blueberries
Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
Serve this with ice for a lovely dessert.