Try our cardamom-spiced PLUM & APPLE BAKED OATMEAL! Super delicious make-ahead breakfast for busy mornings. Simply prepare it in the evening and just reheat in the morning, to enjoy this nutritious breakfast within minutes. Enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Serves: 4
Difficulty: 3/10
INGREDIENTS
Fruit base
3 apples
6 large plums
1 tsp cinnamon
1/2 tsp cardamom powder (if using pods, grind seeds from about 6-7 pods)
1/2 tsp ginger powder
Wet Ingredients
2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water)
1/4 cup agave nectar (alternatively use maple syrup or honey) - the amount of sweetener may very depending on the sweetness of the apples. Reduce to 2 tbsp if using sweet apples or skip the sweetener altogether.
2 tbsp vegetable oil
1.5 cup dairy free milk of choice
1/4 cup lemon juice (approximately from 1 large lemon)
zest from 1 lemon
1 teaspoon vanilla extract
Dry Ingredients
2 cups oats (use GF oats for gluten free oatmeal)
2 tsp baking powder
1/4 tsp salt
Optional toppings:
Whipped Coconut Cream: 2 tbsp icing or powdered sugar + 1/2 tsp vanilla extract + can of full fat coconut milk (chilled overnight in the fridge)
INSTRUCTIONS
Preheat the oven to 180 degrees C (350 degrees F).
Prepare baking dish - spray with cooking spray or grease with vegetable oil.
Prepare 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.
Prepare the fruit base. Halve and stone the plums, then roughly chop and put into a large frying pan. Peel and core the apples, roughly chop, and add to the pan with the cinnamon, cardamom and ginger. Cover and heat gently until apples are softening, about 5 min.
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 fruit base into the prepared baking dish.
Top the fruit base with oatmeal mix.
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.
Whipped Coconut Cream
Remove the coconut milk from the fridge without tipping or shaking and remove the lid.
Scrape out the top, thickened cream and leave the liquid behind.
Beat for 30 seconds with a mixer until creamy.
Then add vanilla extract and powdered or icing sugar and mix until creamy and smooth – about 1 minute.
Taste and adjust sweetness as needed.
Serving suggestion:
Serve with almond flakes and a scoop of whipped coconut cream.
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.
* You can use eggs instead of flax eggs if you don't follow vegan or egg elimination diet.
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.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
SHOP THIS RECIPE
Comments