Chewy, creamy, crispy edges, gooey raspberries - YUM
A delicious breakfast idea, packed with wholesome ingredients and keeps you satisfied all morning long.
Serves 6 V, DF, RSF, GF OPTION
Ingredients:
- 2 cups rolled oats (use GF oats or quinoa flakes for GF option)
- 1 ½ teaspoon cinnamon
- 1/2teaspoon nutmeg
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons coconut sugar
- 3 tablespoons desiccated coconut
- 1/2 cup mashed banana (1 medium banana)
- 2 ½ cups almond milk
- 2 tbsp ground flaxseed
- 2 teaspoons vanilla extract
- 2 tbsp melted coconut oil + extra to grease
- 1 ½ cups raspberries (if using frozen – thawed)
Method:
1. Preheat oven to 180°C and grease a pie tin with coconut oil.
2. In a large mixing bowl add oats, cinnamon, nutmeg, salt, baking powder, coconut sugar and 2 tablespoons of the desiccated coconut. Mix well together with a spatula and set aside.
3. In another mixing bowl add mashed banana, almond milk, flaxseed, vanilla extract, coconut oil and whisk well together until well combined. Set aside for 5 minutes to allow flaxseed to thicken.
4. Pour wet mixture into the dry mixture and stir well together to combine. Fold in your raspberries.
5. Add raspberry oat mixture to your greased pie tin and evenly smooth/pat down with a spatula. Sprinkle over your remaining 1 tablespoon of desiccated coconut.
6. Bake in oven for 35-45 minutes, or until lightly golden brown.
7. Allow to cool, scoop and serve!
I love this paired with oat milk ice cream, or coconut yoghurt! #bakedoats
