Author Notes
Chewy, tasty and filling, this is a breakfast that you can make ahead and dive into when time is not on your side. It will keep in the fridge (covered) for a week so all you need do in the morning (or whenever!) is just take a good scoop from the dish and heat it through in the oven or microwave before digging in. It is also delicious cold as a flapjack-style snack. Experiment with whatever fruits are in season (or lurking in the fruit bowl looking a little ‘tired’). —Fiona Kirk
Ingredients
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2 tablespoons
Coconut Oil
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180 grams
Rough Cut Oats
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1 teaspoon
Baking Powder
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2 teaspoons
Ground Cinnamon
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2 teaspoons
Ground Ginger
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1/2 teaspoon
Sea Salt
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60 grams
Nuts of Choice, roughly chopped
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60 grams
Unsweeted, Shedded Coconut
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300 grams
Fresh or Frozen Mixed Berries
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1
Egg, lightly whisked
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1 tablespoon
Maple Syrup or Runny Honey
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350 milliliters
Cow's, Almond or Oat Milk
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Natural Greek-Style Yoghurt to Serve
Directions
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Preheat the oven to 190C/375F/Gas Mark 5.
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Put the oats, baking powder, cinnamon, ginger, salt, nuts, coconut, berries and coconut oil (melt it quickly in a small pan first) in a large bowl and stir gently until everything is thoroughly mixed.
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Add the whisked egg, maple syrup or honey and milk and keep stirring until everything is well-combined.
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Transfer to a baking dish, lightly smooth the surface and place in the middle of the oven and bake, uncovered for 30 minutes. If it is still slightly runny, give it another 5-10 minutes.
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Allow to cool a little before serving with the yoghurt.
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