Give this baked oatmeal recipe a go for an indulgent breakfast!
I felt the recipe worked really well with the coconut milk powder. You could easily sub gluten free oats with our teff flakes or quinoa flakes if you prefer a different flake option.
Plus, this will store in the fridge for a couple of days- weekend indulgence indeed!
Recipe: Tropical Pineapple Baked Oatmeal
¾ cup boiling water
1/4 cup 30% coconut milk powder
½ cup oats
1 tbs ground chia or flax
Pinch of salt
1 tsp coconut sugar (optional)
2/3 cup fresh pineapple chunks (1 tin)
¼ cup coconut flakes
1/4 tsp vanilla powder or try 1 tsp ground cardamom
Mix the coconut milk powder with the boiling water, mixing well to avoid lumps. Add the chia/flax to the liquid also.
Mix all ingredients together, adding the coconut milk mix, in a medium bowl. Add the pineapple and coconut flakes last and mix through lightly, you may wish to add some chunks/flakes last once the mixture is in the dish, press them lightly into the surface so they don’t burn.
Spoon the mix evenly into a medium pie dish- approx 20cm diameter (the mixture should be approximately 2cm deep)
Bake at 180C for approximately 30 mins until the top is golden.
GRAB THE INGREDIENTS
Vegan Coconut Milk Powder
1 Kilo, 2 Kilo, 4 Kilo
Organic Gluten Free Whole Scottish Porridge Oats 1kg
Organic Coconut Sugar 1kg
500 Gram, 1 Kilo, 2 Kilo, 4 Kilo
Organic Toasted Coconut Chips 500G
Organic Flax Seed/ Linseed Protein Powder/Flour 1KG