This ALMOND HALVA BAKED OATMEAL WITH BLUEBERRY COMPOTE combines a traditional Middle Eastern dessert with baked oatmeal to make a delicious, hearty breakfast. Blueberry compote and flaked almonds make it taste like a treat! Enjoy!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Difficulty: 3/10
INGREDIENTS
Wet Ingredients
2 eggs or 2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water) - use flax eggs for vegan oatmeal
1/4 cup agave nectar (alternatively use maple syrup or honey) - use agave nectar or maple syrup for vegan oatmeal
2 tbsp vegetable oil
2 cups milk of choice (use plant milk for vegan or dairy free oatmeal)
1 tsp almond extract
1/2 cup tahini
Dry Ingredients
2 cups oats (use GF oats for gluten free oatmeal)
2 tsp baking powder
1/4 tsp salt
1/2 tsp cardamom powder (if using pods, grind seeds from about 6-7 pods) - optional
Optional toppings: blueberry compote + flaked almonds
1 cup blueberries (fresh of frozen)
agave nectar (alternatively use maple syrup or honey; use agave nectar or maple syrup for vegan oatmeal)
25g flaked almonds
INSTRUCTIONS
Preheat the oven to 180 degrees C (350 degrees F).
Prepare baking dish - spray with cooking spray or grease with vegetable oil.
If using flax eggs instead of eggs, prepare the flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.
In a large bowl, whisk together the wet ingredients until well combined.
Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.
Pour the oatmeal mix into the prepared baking dish.
Bake the oatmeal at 180 degrees C (350 degrees F) for 35-40 minutes or until the edges are slightly golden brown and center is set. Remove from the oven and let cool for a few minutes.
Portion and serve or store in the fridge in airtight container for up to 4 days.
Serving suggestion: Blueberry compote + flaked almonds
Place the blueberries in a saucepan and cook over low heat stirring occasionally, for 8 to 10 mins.
Taste and adjust sweetness as needed.
Top the oatmeal with the blueberry compote and flaked almonds.
RECIPE NOTES
* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.
* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.
To make gluten free: Use gluten free oats.
To make dairy free: Use plant milk instead of cow's milk.
To make vegan: Use plant milk instead of cow's milk. Use agave nectar or maple syrup instead of honey. Use flax eggs instead of eggs.
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