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
Organic Gluten Free Whole Scottish Porridge Oats 1kg
Organic Coconut Sugar 1kg
Organic Toasted Coconut Chips 500G
Organic Flax Seed/ Linseed Protein Powder/Flour 1KG