Oatmeal & Berries Bake

October 03, 2018
Dr Diana Pakzamir

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:

1. Preheat the oven to 175°C and prepare a serving dish.
2. In a large bowl combine the oats, nuts, seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
3. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in egg.
4. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
5. Layer the frozen mixed berries at the bottom of the dish. Sprinkle with left over berries & nuts, if any (for decoration)
6. Bake for 50-60 minutes or until the top is crisp and the middle is set.
7. Remove and let cool for 15 minutes before serving.
8. 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