Blueberry and Coconut Baked Oats ( Top 14 Free)
GLUTEN FREE II VEGAN II SOY FREE II DAIRY FREE II SESAME FREE II TOP 14 FREE II NIGHTSHADE FREE II EGG FREE II FISH FREE II SHELLFISH FREE
Baked oats have become famous thanks to tik tok, so I thought I would try and create a healthy recipe for you without bananas, mainly because I’m intolerant and many people don’t like bananas.
Baked oats are basically porridge ingredients blended with baking powder and baked in the oven. It’s basically an oat cake, fluffy, soft, delicious, healthy and filling.
You could add fillings like chocolate chunks in the middle, nut butter or yoghurt, so your centre is creamy and gooey. You could also add a side of fruit and yoghurt with the recipe for a really yummy and nutritious breakfast.
Notes on ingredients & substitutions
Oats
Any oats would be great for this recipe, the oats are blended into a batter, so it doesn’t really matter if you have jumbo, steel-cut, or rolled oats. Please buy gluten-free oats if you have issues with gluten.
Blueberries
I used frozen berries just because they were cheaper. My fave would be wild blueberries which I buy from Ocado ( in the UK)
Flax egg
I used a flax egg for this recipe to make it vegan. A flax egg is an excellent substitute for eggs. You need 1 tbsp of ground flaxseeds/linseeds to two tablespoons of water. Leave it to sit for 15 minutes. It magically thickens up and resembles a gluey, gloopy, egg white consistency. Find out more here.
Milk
I always use rude health almond barista milk or my own homemade milk. I have a vendetta against watery milk, mainly made with additives and few ‘real’ ingredients. That is basically good for nothing and split in tea. I mean, what’s the point???
Anything ‘barista’ means the milk will be thicker, mainly for coffee shop baristas so they can froth the milk. I find the barista milks the best substitute because it resembles the thickness of milk and is so easy to use in cooking as it doesn’t split or curdle.
Baking powder
Use a gluten-free version if you need to. Please do not omit this ingredient. The finished baked oats will be really dense and close textured otherwise. It will taste claggy in your mouth, so baking powder is a key ingredient here.
Sweetener
I always use raw organic honey in my cooking. However, I wanted to create a vegan version so omit the honey if you need to. Other sweeteners you can use are agave, coconut blossom nectar, and brown rice syrup. All would be fine to use.
Ingredients
Tips
If you want to make this quickly in the morning, pre blend the mixture and keep it in the fridge until you're ready to use it. If you bake this the night before, just cover and keep it out rather than popping it in the fridge, as it will go hard. This recipe really is best eaten straight out of the oven.
Makes 1 portion - 35 mins prep time
Step by Step
Recipe
55 g oats ( gluten free if needed)
2 tbsp desiccated coconut ( leave 1/4 tsp for the topping) * optional
1/4 cup 60 ml of milk (plant/nut or cows milk)
1 flax egg ( can use a medium normal egg)
1 tbsp honey/maple syrup ( see notes)
1/4 tsp baking powder
2 tbsp blueberries
Method
Start by heating the oven to 160 degrees.
Then make your flax egg see first picture above.
Add the flax egg and the rest of the ingredients except the blueberries to a nutri bullet or similar and blend till smooth like pancake batter.
Pour into a ramekin and top with the blueberries and a little coconut.
Bake in the middle of the oven for 25/30 minutes until a toothpick comes out clean.
Enjoy with some coconut yoghurt and fresh berries.
Variations
You could add any berry to this recipe instead of blueberries, try raspberry, coconut and or chocolate chips. Blackberry and coconut would also work well too.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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