20 March 2018

Baked oats with berries and vanilla

Sandra baking, breakfast/brunch, sweet baked oatmeal, baked oats, baked porridge, breakfast, flax eggs, gluten free, vegan, vegetarian 2 Comments

Today marks the first day of spring – and it’s freezing! Bright blue skies and the spring flowers in my garden tell me softer weather’s really on its way, but right now I can still use a friendly nudge before I go out and hop on the bike in the morning. Fortunately I’ve got just the thing for that, because when you need a bit of extra encouragement to start the day, nothing beats a big ole’ bowl of baked oats with all the berries.

Truth be told, fluffy, golden baked oatmeal is good any time of the year and any day of the week. If you take it out of the oven, freshly baked on a quiet weekend day, it breathes comfort and care, instantly makes you the perfect host slash partner slash parent or gives you a luscious treat just for you. At the same time it is a perfect prepare-ahead dish, which can be reheated on weekday mornings for a quick nourishing breakfast-on-the-go.

Flavour-wise you can take any direction you like, varying with different types of milk, seasonal fruits, grated veg and spices. For this one I used fresh vanilla, almond milk and a truck load of frozen berries, which makes the whole thing naturally sweet and starts you off with your first batch of fruit for the day. Simply top with some yogurt or quark for extra protein and a silky touch and you’ll be ready to take on anything.

Have a wonderful week!

Baked oats with berries and vanilla – serves 4

Ingredients

• 1 flax egg (1 tbsp. ground flax seeds + 2½ tbsp. cold water) or 1 regular egg for non-vegans
• 1 vanilla pod, or 1 tsp. vanilla extract
• 150 g rolled oats (choose a certified gluten free brand if you’re allergic)
• ½ tsp. baking powder
• 200 g blueberries, fresh or frozen
• 200 g pitted cherries, fresh or frozen
• 100 g raspberries, fresh or frozen
• 400 ml milk of choice (I used almond milk)
• 1 tbsp. maple syrup

Plus:

• 15×25 cm oven dish, brushed with oil
• a dollop of plantbased yogurt or quark
• fresh berries, banana slices or other fresh fruits, to serve

Preparation

Heat the oven to 200°C/400°F/Gas 6.

Prepare the flax egg. In a small bowl, mix the flaxmeal with the water. Set aside for 5-10 minutes, until the mixture is thick and gloopy.

Tip the rolled oats into a bowl. If you’re using fresh vanilla, slit open the pod, scrape out the seeds and add to the oats. Rub the oats and scrapings between your finger tips to separate the seeds, then stir in the baking powder.

Spread half of the oats over the bottom of the oven dish. Scatter over half of the berries, then tip in the remaining oats. Top with the rest of the berries.

If you’re using vanilla extract instead of fresh vanilla seeds, stir the extract into the milk. Add the flax egg and the maple syrup, stir well and pour over the oats and fruits.

Bake the oats for 30-35 minutes, until all liquid has been absorbed, the oats are tender and the top of the porridge is golden and crisp.

Divide over 4 plates. Top with yogurt or quark and fresh fruits of choice and enjoy immediately.