Baked Berry-Coconut-Oatmeal
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
