Berry & Coconut Oaty Bake

Weekend breakfasting can mean making a little more time to prep and eat, opening up the options..
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.
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!
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
2. In a measuring jug combine:
100ml coconut milk
100ml milk of choice
1 tsp vanilla essence
1 tbsp maple syrup/honey
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!
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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