This couldn’t be simpler, just throw it all in a baking dish, give it a stir and pop in the oven. If you’re making it at the weekend you can even go back to bed with a cup of tea for half an hour while it bakes. Perfect on a chilly winters morning. This is adaptable to suit whatever dried or fresh fruits you have to hand, just swap in for your favourites. You can also adjust the spices
200g rolled oats
50g blanched hazelnuts roughly chopped
2 eating apples peeled and chopped into cubes
2 tbsp. ground seeds, flax/chia/pumpkin/sunflower or a combination
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground allspice
A grating of nutmeg
½ tsp ground clove
1 tsp vanilla extract
Pinch of salt
400ml almond milk or any plant milk you like.
3 tbsp. maple syrup/rice syrup/date syrup
350ml boiling water
¼ cup coconut sugar to sprinkle on top
2 cups of berries to serve
Extra plant milk to pour over on serving or plant yogurt
Pre heat the oven to 180°C.
Lightly grease a 30x20cm approx. baking dish.
Put all the in the ingredients into a large mixing bowl and stir to combine and pour into the baking dish.
Bake for 25-30mins minutes, take out the oven stir and add more milk if needed, sprinkle with the coconut sugar and place back in the oven for 5-10 minutes.
Serve hot with the extra milk or yogurt and berries of your choice.