- 300g whole rolled oatsgluten-free if required
- 6tbsp agavemaple, rice malt syrup or, if not vegan, honey – the amount you need will depend on how sweet you like things!
- 2tbsp “flax egg” – made by soaking 2 tbsp. milled flaxseed for 15mins in 6nutseed or rice milk (additional to the 360ml below), I recommend Linwoods
- 360ml nutseed or rice milk (I like Rude Health rice milk)
- 2 pink lady applesgrated (skin left on)
- 1 tsp. baking powder
- 2 tsp. vanilla bean paste or the seeds from 2 vanilla pods
- 1-1 ½tsp ground cinnamon
- 2-4pinches sea or pink Himalayan salt
- 160g fresh or frozen blueberries (60g for inside the mix100g to sprinkle on top)
- 50g pecans halvesbroken in half
When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – A cross between a cake, a gooey granola bar and a hot bowl of porridge, this oven-baked oatmeal is filling, wholesome and has just the right amount of sweetness – it’s a great alternative to a stove-top version or a Bircher muesli and perfect for when you have a group of friends over for breakfast or brunch!
Once cooked I keep this in an airtight container in the fridge for 3-5 days, popping it back into the oven for 10minutes (or into the microwave for 60 -90 seconds) to heat through before eating. You can also prepare the mix the night before and keep in the fridge (as you would overnight oats) ready to bake the next morning.
If you’re taking this “to go” then pop a portion of the baked yumminess into a container to take with you and eat it warm (from the oven or re-heated in the office microwave if you have one) or cold - especially lovely in the warmer months!
Don’t be afraid to use other types of fruit and nut in this – almonds, macadamia, pistachios and walnuts all work well as do other berries, sliced stone fruits, rhubarb or pears – let your imagination run wild!!