Search my recipes

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

Ingredients

200g rolled oats
50g raisins
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

To serve
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

Instructions

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

Follow me

Sign up to my newsletter and receive access to delicious bonus recipes

Your name and email address will be stored to provide the newsletter, as explained in the Privacy Policy. By clicking 'subscribe', below, you confirm that you have read and accepted my Privacy Policy.