Oatmeal & Berries Bake

I have been loving this dish for the past month & thought others may love it as much as I do. This recipe is super healthy & very filling, it is also gluten free, dairy free, & refined sugar free. Perfect for breakfast or snacks for the children, make it at the start of the week and it lasts about a week in the fridge (it only lasts barely 5 days in our home)

Ingredients:

• 2 cups whole rolled oats 1 egg ( a vegan flax egg can be used to make this vegan)

• ¼ cup of almonds

• ¼ cup of hazelnuts

• ¼ cup of macadamia nuts

• ¼ of flax seeds

• 2 teaspoons of chia seeds

• ⅔ cup coconut flakes

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ¾ teaspoon sea salt

• 1 cup of plant based milk (I used almond & coconut blend), at room temp

• ¼ cup maple syrup

• 3 tablespoons melted coconut oil

• 500g of frozen mixed berries

• Optional- ¼ of coconut or brown sugar

Instructions:

• Preheat the oven to 175°C and prepare a serving dish.

• In a large bowl combine the oats, nuts, 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 egg.

• Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

• Layer the frozen mixed berries at the bottom of the dish. Sprinkle with left over berries & nuts, if any (for decoration)

• Bake for 50-60 minutes or until the top is crisp and the middle is set.

• Remove and let cool for 15 minutes before serving.

• Serve with yoghurt, ice cream or milk. I love this after being chilled in the fridge for a few hours.

If you make this dish, please let us know how you like it in the comments and if you share it on social media tag it with #blossomfamilychiropractic

Yours in health,

Dr Diana Pakzamir