BREAKFAST OAT BAKE

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This is a winter warming fave of mine! Completely inspired by a recipe that a client gave me, this breakfast oat bake ticks all the boxes nutritionally. Whole foods, macronutrient balanced and lots of gut-lovin’ goodness. I hope you enjoy it as much as I have.

What you’ll need:

4 x cups of whole rolled oats
1 cup Ayam Coconut Milk
1 cup Stewed Apples
4 x Organic Eggs
½ Cup Mixed Seeds
½ Cup Shredded Coconut
½ Cup Mixed Berries
1 tsp of All Spice
1 Banana *cut length ways
Orange Zest

What to do:

Preheat your oven to 180.

  1. Place all of the ingredients {except the banana and orange zest} in a large mixing bowl and mix through. Once thoroughly combined, pour the mixture into a lined / greased bread tin and pat it down evenly with a spoon. Place the 2 halves of the banana into the top of the cake inside facing up and add some extra berries for garnish if you like as well. Now grate over some orange zest – it’s up to you how much you want to add, I personally like a fair bit.

  2. Place it in the oven and cook it for about 40-50 minutes depending on your oven. You can tell when its cooked as it feels springy to touch in the centre. Once cooked, remove it from the oven and allow it to cool a bit then remove it from the baking tray and sit it on a wire rack to cool properly.

Serving

This is totally up to you but I want it to hit the spot. I love having a slice warmed with a thick slab of peanut butter spread over the top + honey or raspberry jam, strawberries and hemp seeds!

Enjoy x