Apple Crumble, Blueberry and Coconut Baked Oats

Baking Pan	Enamel Brownie Pan 2L
Serves	6

Ingredients

270g rolled oats
75g shredded coconut firmly packed
2 tsp ground cinnamon
1½ tsp ground nutmeg
2 tsp baking powder
½ tsp salt
2 medium apples, diced
3 tbsp chia ground, added to 7.5 tbsp water (see note below)
660 ml coconut milk (or milk of choice)
3-4 tbsp maple syrup
2 tsp vanilla extract
3 tbsp melted coconut oil, plus a little extra for greasing baking dish
1 cup frozen blueberries (or other fruit)
½ cup slivered almonds

Created by Kate Flower, this baked oats recipe is sure to warm anyone’s tummy at any time of the day!

Method

Step 1

Preheat the oven to 180°C. Combine dry ingredients in a large bowl and stir to combine evenly. In a separate bowl, whisk together the wet ingredients.

Step 2

Take your baking dish and lightly grease the sides with a dash of coconut oil. Add half of the dry mix to your tin and spread evenly across the base.

Step 3

Scatter in half of the blueberries, followed by the rest of the oat mixture and the remaining blueberries. Carefully pour the liquid mixture over the dish, making sure it distributes evenly and settles into the dry ingredients. You can shake the dish gently to help the liquid sink in.

Step 4

Sprinkle the top evenly with slivered almonds to finish. Bake the oats for approximately 45 minutes, or until the centre of the bake feels firm and the top is golden and slightly crispy.

Step 5

Allow oats to cool to room temp before slicing it into pieces for storage in the fridge. You can also enjoy it straight from the oven with a little warm milk and more maple syrup as desired.

Note

When creating your chia egg replacement, use a mortar and pestle to lightly grind your chia before adding the water and stirring to combine. Add this to the dish straight away or it becomes thick and harder to work with.

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