Apple, Blueberry + Nut Butter Baked Oats
Start your holiday brunch off right with our Apple, Blueberry + Almond Butter Baked Oats – a cosy, delicious treat everyone will love.
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INGREDIENTS:
135g or 1½ cups gluten-free whole rolled oats2 tsp cinnamon
½ tsp baking powder
¼ tsp sea salt
350ml oat milk/any milk alternative of your choice
2 apples, one roughly chopped, one diced (including skin)
Optional toppings:
Nut butter, nuts, toasted coconut, fresh fruit, coconut yoghurt.
1 tbsp coconut oil, melted
150g or 1 cup blueberries
2 tbsp nut butter
METHOD:
- Preheat your oven to 180°C.
- Combine dry ingredients in a medium bowl. Mix the diced apple in with the dry ingredients. Blend the roughly chopped apple with oat milk and melted coconut oil in a blender/food processor.
- Mix the wet ingredients into the dry, adding in half (75g) of your blueberries, and leave for a few minutes for the liquid to absorb while you lightly oil your pan/dish.
- The mix will remain fairly liquid until it is baked – don’t worry! Transfer to the dish then swirl though your nut butter of choice. Place in the oven and leave to bake for 30 minutes until golden.
- For a simple blueberry compote, add 2 tsp of water to the remaining blueberries, along with 1 tbsp lemon juice and 1 tbsp lemon zest in a small pan on a low heat. Leave this to simmer for around 10 minutes until the liquid starts to reduce and becomes thick and glossy. Remove from the heat.
- When the baked oatmeal is ready you can top it with further swirls of nut butter, compote and any other toppings you like.
