Baked Oatmeal
1 hourServes 6
A vegan baked oatmeal with a soft, creamy blueberry-studded middle and a crisp pecan-coconut topping.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease an 8x8-inch baking dish | ||||||
| 1 ripe banana, mashed (½ cup) | Whisk banana, almond milk, almond butter, syrup, oil | Whisk in baking powder, cinnamon, salt | Fold in oats, pecans & blueberries | Pour into greased dish, smooth even | Top with blueberries, pecans, sugar, coconut | Bake 350°F / 175°C, 40-50 min; cool 10 min |
| 240 ml unsweetened almond milk, at room temperature | ||||||
| 60 ml smooth almond butter | ||||||
| 60 ml maple syrup | ||||||
| 60 ml melted coconut oil | ||||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon cinnamon | ||||||
| ½ teaspoon sea salt | ||||||
| 180 g whole rolled oats | ||||||
| 85 g chopped pecans (for the mixture) | ||||||
| 75 g blueberries, fresh or frozen (for the mixture) | ||||||
| 75 g blueberries, fresh or frozen (for topping) | ||||||
| 30 g chopped pecans (for topping) | ||||||
| 2 tablespoons brown sugar, for topping | ||||||
| 2 tablespoons coconut flakes, for topping | ||||||
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