Here is Scotland you can still grab a few late season strawberries and what better way to enjoy them than in this delicious baked oatmeal recipe. If you can’t get late season strawberries simply soak a few of our organic freeze dried whole strawberries of pieces for a few hours and switch in. This recipe also uses coconut milk powder, but unlike other coconut milk powders our one is dairy free, making it perfect for vegans! Additionally, this recipe uses our gluten free oats but you could use our buckwheat flakes as another gluten free alternative.
This bake makes for a delicious weekend brunch (ideally eaten outside in the late summer sunshine!) but you could equally add a little extra sweetener and serve it for dessert. It also tastes good eaten cold the next day- I love leftovers!
Recipe: Strawberry and Coconut Baked Oatmeal
2/3 cups jumbo porridge oats (or buckwheat flakes)
2 tbs chia
1 cup hot water
1 tbs coconut milk powder
2/3 cup chopped strawberries (or pre soak our organic whole strawberries or slices and use)
2 tsp balsamic vinegar
handful of coconut flakes
A little coconut sugar for extra sweetness (optional- I didn’t use this)
Topping: The thick coconut cream is made with 1 tbs coconut milk powder and ¼ cup water. Mix and chill for min. 30 mins whilst the pie is baking to allow the cream to thicken up.
Chop the strawberries and place in a lidded pot, drizzle over the balsamic vinegar and shake lightly to coat. Leave them to sit for a few minutes whilst you prep the remainder.
Mix all other ingredients together in a medium bowl and lightly mix through the strawberries last.
Spoon the mixture into a 15cm pie dish and bake at 180ºC for approx 30 mins or until the top is golden. I served the bake with a dollop of thick coconut cream.
For me this is the perfect weekend brunch, but for more of a dessert you may want to add a little extra sweetness.
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