If you love porridge you will love this delicious baked oatmeal. It is so convenient I make it once a week, keep it in the fridge and take a square to work in the mornings for breakfast. I like to pour soy milk over mine, warm it in the microwave, it feels like eating pudding for breakfast. Super handy for organizing the kids in the morning and great for baby lead weaning if you have a tiny tot. The best part is your getting anti-oxidants from berries, fiber and cholesterol lowering properties from the oats, omegas from the flax seeds and anti-inflammatory powers from the spices, a win win win.
Makes around 10 servings
2 cups of rolled oats
2 cups whole oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons mixed spice
1/2 cup shredded coconut
4 tablespoons ground flaxseeds
1 cup of chopped dried dates
2 ripe bananas mashed
1 tablespoon apple cider vinegar
1/2 cup tahini (or peanut butter)
1 1/2 cups frozen berries
4 cups plant milk of your choice
Optional carrot cake version: 1 cup grated carrot and 1/2 cup walnuts
In a big bowl mix together oats, spices, baking powder, soda and coconut. In a separate bowl mix mashed banana, tahini, apple cider vinegar and 1 cup of the milk (you may need to warm the peanut butter a little if it is too hard to mix). Pour this into dry mixture and add remaining milk and chopped dates (and carrot and walnuts if using). Line a large baking dish with baking paper and pour your oatmeal batter in. Spread frozen berries on top and push them in a little. Bake at 180 degrees for around 35-40 minutes. Let cool and refrigerate for a few hours before cutting.