• VEGAN
  • SUGAR-FREE
  • WHEAT-FREE
  • DAIRY-FREE

Baked Berry-Coconut-Oatmeal

Natalie Lutz
prep time 40 minutes
Dish breakfast
servings 4 servings

ingredients
  

For the oatmeal:

  • 150 g frozen berry mix
  • 1/4 pomegranate seeds
  • 1 tbsp coconut blossom sugar
  • 1 tbsp coconut rasps
  • 100 g oats
  • 2 tbsp spelt flakes
  • 1 tbsp chia seeds
  • 2 tbsp puffed quinoa
  • 2 tbsp puffed buckwheat
  • 2 tbsp almond slivers
  • 1 tbsp dried chokeberries
  • 1-2 tbsp coconut flakes
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup

For the coconut-aronia yoghurt (1 portion):

  • 2-3 tbsp coconut yoghurt
  • 1/2 tsp aronia powder
  • 1/2 tsp vanilla paste
  • 1 tsp maple syrup
  • 1/2 tsp cinnamon

instructions
 

  • Preheat the oven to 175° top and bottom heat.
  • Mix the frozen berries with pomegranate seeds and place them in a small casserole dish so that the bottom is completely covered.
  • Sprinkle it with coconut blossom sugar and coconut flakes.
  • For the oatmeal mix oatmeal, spelt flakes, chia seeds, puffed quinoa, puffed buckwheat, almond slivers, dried chokeberries and coconut flakes in a bowl.
  • Warm up coconut oil until it becomes liquid and add it to the mixture.
  • Add maple syrup as well and mix everything until a homogeneous (sticky) mass is obtained. If necessary, use a little more coconut oil and maple syrup.
  • Spread the oatmeal onto the berries and bake it at 175° top and bottom heat for about 30 minutes until it is golden brown.
  • In the meantime, prepare the side dish. Put all the ingredients in a bowl and mix them with a spoon.
  • Take the finished oatmeal fout of the oven and enjoy it still warm with the side dish.

This recipe is

vegan / sugar-free / wheat-free / dairy-free
Keyword Eat Your Antioxidants

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