Breakfast Dairy-free Gluten-free Low-fat Recipes Snacks

Breakfast sorted for the whole week: Coconut Oat Bake with Berries !

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Is it possible to have breakfast sorted for the whole week? Is it really?!

The answer is “yes“!

I will tell you how.

Well, this is the second of my “oats in the oven” section of recipes.

Oats are the ultimate “go to” breakfast option. There’s an infinite world of ways to enjoy this super food.

This tray-baked breakfast looks as invitingly as a tray of freshly baked flapjacks. You can either enjoy a square (or a round) as you would as if it was a flapjack and you can serve it as an afternoon snack with tea, or you can serve it topped with your favourite yogurt as a breakfast (my favourite option). 

Either way, this is a fabulous way of prepping your breakfast ahead for pretty much a whole week. Yes! A whole week!! It’s a fantastic option for busy mornings as you can prep it on a Sunday – bake it and keep it individual containers for each day of the week. You can keep it in the fridge for 5 – 6 days. Amazing!!!

(You’re welcome!) 😉

Coconut Oat Bake with Berries
Yields 12
A delicious and easy oatmeal bake that requires no prep and will assure you breakfast for the whole week.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 200g gluten-free rolled oats
  2. 2 tbsp. coconut oil, melted, plus a little extra for the baking tray
  3. 2 tbsp. desiccated coconut
  4. 1 tsp ground nutmeg
  5. 2 tsp ground cinnamon
  6. ½ cup of almonds, shredded
  7. 125g blueberries
  8. 1 apple, grated
  9. 1 tbsp. maple syrup
  10. 1 banana, mashed
  11. 400ml almond or coconut milk
  12. 2 tbsp. of almond butter
Instructions
  1. Preheat the oven to 180C.
  2. Lightly brush a baking tray (I used a multi cupcake one) with melted coconut oil.
  3. In a bowl, mix all the ingredients together until well combined.
  4. Pour the mixture into the tin and bake for 30 minutes or until the middle is firm.
  5. Let it cool in the tin. Once cooled, remove the oatbake from the tin and cut into squared portions (if you used a normal pie tabking tray) if you used a cupcakes one you will get individual portions of oatbake – it usually gives about 10 to 12 portions.
  6. Eat as an afternoon snack with tea (as a flapjack) or as breakfast with a dollop of yogurt and some fresh berries.
  7. Enjoy 🙂
Notes
  1. Quantities above for around 12 cakes.
Comidamor http://comidamor.co.uk/
my finding vegan gallery
 

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2 Comments

  • Reply
    Inês c
    April 5, 2017 at 9:45 pm

    Hmmmm so good!!! Thank you 😋

    • Reply
      Flor
      April 6, 2017 at 11:38 am

      Thank you Ines 🙂 Hope you try them and share some lovely pics on social media with the #comidamor 🙂
      Thanks for always being so enthusiastic about our recipes <3

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