Recipe | apple, raspberry & coconut baked oatmeal.
A healthy, super easy breakfast bake that might just be my new favourite way to start these Winter mornings. Super sweet, with an apple-crumble like consistency, this recipe should actually be called a “breakfast pudding”. Chewy, soft, and creamy all in one, I love it with apple and the natural sweetness of raspberries, but you can add any seasonal fruit you like- the possibilities are endless!
This recipe is vegan, refined sugar free and gluten free (although that depends on the type of oats that you use).
And as mentioned, if you prefer to have it as a dessert, just add a scoop of dairy-free ice-cream or coconut whipping cream and there you go!
Preheat the oven to 180 degrees C
Cut up the apples (I cubed them) and add it to a bowl with the raspberries, cinnamon and lemon juice- give it a quick mix.
In a different bowl, prepare your topping by mixing the oats, coconut, honey, coconut oil and cinnamon- mix well.
Add the fruit filling to ramekins or a baking dish, and top with the oat layer.
Bake for 30-35 minutes, or until the topping is golden brown.
(I added some flaked almonds just before I took them out, but be careful- they burn quickly!)
As mentioned, you can serve this up as a dessert by adding a dollop of cream, ice-cream or coconut yogurt.
Use the recipe for the crisp topping and play around with any fruit of your choice next time! I’ve made it with blueberries and banana, baked peaches and dates- all delicious.