When the temperatures drop and its grey & drizzly outside it’s pretty normal for us humans to seek warm, comfort food to nourish our body and soul.
I'm not sure who started the recent flurry of baked oats recipes, but it’s a delicious alternative to traditional porridge, and fun to experiment with different flavours. Although a high lectin food, we still like to enjoy some organic, gluten free oats on occasions and plan to play some more with this idea with other options like quinoa and millet.
Oats are a great source of soluble fibre (beta-glucans) as well as minerals like manganese, zinc, magnesium, thiamine, copper and phosphorous. They also have a low glycaemic index which accounts for why they keep you feeling full & happy for a long time.
This is our first attempt at baked oats - next up I'm thinking bosch pear & ginger, carrot cake, blueberry & pistachio...
We use all organic and biodynamic ingredients
- 1 ½ cups rolled gf oats
- ½ cup activated almonds, ground or 1/2 cup almond meal
- 1 green apple, grated
- 1/3 cup hemp seeds
- 1 tsp bicarb soda
- 2 tsp cinnamon powder
- ½ tsp pink lake salt
- ¾ cup activated almond milk
- 1-2 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- Extra green apple & roughly chopped almonds to top
- Grease ceramic or stainless loaf pan with a little macadamia or olive oil.
- Preheat oven to 180°C.
- Process oats in food processor until they have the consistency of a rough oat flour.
- Add ground almonds, grated apple, hemp seeds, bicarb, cinnamon & salt and mix together.
- Mix together almond milk, maple syrup and vanilla extract and add to dry ingredients mixing through well.
- Place in loaf pan, and top with thin slices of green apple and roughly chopped activated almonds.
- Place in oven and bake for 20-25 minutes until golden brown.
- Spoon warm oat blend into bowls and top with coconut yoghurt and homemade granola.