Berry & Coconut Oaty Bake

Weekend breakfasting can mean making a little more time to prep and eat, opening up the options..
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This is a sort of experiment with a cross between flapjack and porridge, a baked blueberry and coconut oaty bake. It’s also a fun and easy way to cook with kids, leaving the oven to do all the work after some straight forward mixing and measuring.
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Dairy free if you like, it’s made with combining frozen blueberries (a great more budget friendly way of buying the berries year round & when not in season) with coconut milk, more milk of your choice, dessicated coconut, 1 egg or flax egg, porridge oats and maple syrup before baking til crunchy and soft! A mashed banana could also work in there to add sweetness, or swap out and replace the blueberries with raspberries.. apples and cinnamon..grated carrot and raisins… many possibilities!
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Recipe 👇
(Makes enough for approx 2 adults & 1-2 kids)
1. Mix together:
80g porridge oats
15g dessicated coconut
50g blueberries/fruit
1 tsp baking powder
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2. In a measuring jug combine:
100ml coconut milk
100ml milk of choice
1 tsp vanilla essence
1 tbsp maple syrup/honey
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Mix together wet and dry (watch out for colour shifting with frozen berries – kids may love to see how the blueberries change the milk purple) and pour into one or 2 smaller oven dishes. You want a thinner layer rather than thicker for it to cook well – too thick and it’ll be very soggy in the middle!
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Bake at 200c for approx 30mins until golden on top. Serve straight or with yoghurt and more sprinkled fruit if you like!
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