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Screen Shot 2020-02-13 at 10.00.04

Vegan baked oatmeal with blueberries and pecans

Had enough of porridge? This tasty bake will fit the bill. Recipe and image by Lisa Roukin

Screen Shot 2020-02-13 at 10.00.04

Ingredients

300 g whole rolled oats (gluten-free if required)

6 tbsp agave, maple, or rice malt syrup

2 “flax eggs” plus 6 tbsp plant-based milk to hydrate

360 ml nut, seed or rice milk

2 Pink Lady apples, grated (skin on)

1 tsp baking powder

2 tsp vanilla bean paste or the seeds from 2 vanilla pods

1 – 1 ½ tsp ground cinnamon

2 – 4 pinches sea salt or pink Himalayan salt

160 g fresh or frozen blueberries (60 g for inside the mix, 100 g to sprinkle on top)

50g pecans halves, broken in half

Instructions

1

Preheat the oven to 200°C (180°C fan-assisted). Line a 23cm x 23cm square baking tray with parchment paper.

2

In a small mixing bowl add 2 tbsp milled flaxseed together with 6 tbsp milk stir and let sit for 15 minutes.

3

Combine the oats, grated apple, syrup, plant milk, vanilla bean paste/seeds, baking powder, cinnamon and sea salt in a large mixing bowl and mix well.

4

Fold in the “flax egg” along with 60 g of blueberries until thoroughly combined.

5

Pour the mixture into the prepared tin, top with the remaining 100 g of blueberries and then scatter over the pecan pieces.

6

Using the back of a spoon, gently press the blueberries and pecans into the mixture until they are firmly fixed but not too sunken.

7

Bake for 35 minutes then remove and, using the tip of a sharp knife, gently pierce the blueberries (if they haven’t already burst) and press lightly with the blade of the knife to release the juices — take care, you don’t want the hot blueberry juice on your skin – or on your walls!).

8

Return to the oven for a further 5 minutes until golden brown and mottled with purple where the blueberry juice has soaked in.

9

Serve straight immediately with vegan yogurt, extra berries and banana, nut or seed butter and, if you want some extra sweetness, drizzle with a little more syrup.

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