Baked crunchy blackberry oatmeal

Baked crunchy blackberry oatmeal

By
From
The Green Kitchen
Serves
4-6
Photographer
Johanna Frenkel

This is a typical Sunday morning recipe for us. We take turns on who gets to stay in bed, while the other gets up with Elsa to prepare this porridge and put it in the oven. And then we all jump back into the bed, Elsa watches a cartoon while we slumber. Half an hour later, a wonderful scent of vanilla and nuts has spread all over our apartment, and we are ready to get up. The taste and texture is actually a combination of baked oatmeal and fruit crumble.

Ingredients

Quantity Ingredient
400g fresh blackberries
175g rolled oats
1 teaspoon baking powder
1/2 teaspoon ground ginger
or 1 teaspoon fresh ginger, grated
pinch sea salt
2 eggs
500ml almond milk or milk of your choice
1 teaspoon pure vanilla extract
60ml Apple syrup
or honey, maple syrup or agave
1 tablespoon coconut oil, at room temperature, plus extra for greasing the pan
80g pumpkin seeds
80g hazelnuts

Method

  1. Preheat the oven to 190°C. Grease the base of a 20 x 25 cm baking dish with coconut oil and spread the berries into an even layer in the dish, then set aside.
  2. Combine the rolled oats, baking powder, ginger and salt in a mixing bowl. In a separate bowl, beat the eggs, add the milk and vanilla and whisk well to combine.
  3. To create the crunchy top layer, put the apple syrup, coconut oil, pumpkin seeds and hazelnuts in a small bowl and mix with your fingers to make sure everything is well coated.
  4. Spoon the oat mixture into the baking dish to cover the blackberries, and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 35–40 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Tip

  • For a vegan alternative, measure 2 tbsp chia seeds into a small bowl and add 90 ml water. Stir with a spoon and place in the fridge for 15 minutes. Use in place of the eggs. For a gluten-free alternative, choose gluten-free oats.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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