Baked oats with caramelised fruit and seeds

Published on Tuesday 18th June 2019 by DJ Kirkby

These baked oats are a change to our usual overnight oats breakfast. Sometimes we eat them naked and sometimes we prefer them topped with caramelised mango, peach and banana topped with toasted pumpkin and sunflower seeds.

1 apple (grated)
1 banana (mashed)
160g oats
450ml plant milk
1 tsp allspice
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
2 tbsp coconut sugar for caramelising fruit (optional) plus extra for top of oats (also optional)
150g fresh berries mixed with 2 tsp self raising flour (I used blueberries and strawberries)
Fruit and seeds for caramelising (I used a banana, a flat peach, a mango, sunflower seeds and pumpkin seeds)
1tbsp coconut oil

Method for oats:
Combine and pour into a greased and lined tin (I used an 8 x 6 one but any suitably sized dish will do, shape doesn’t matter)
Sprinkle with coconut sugar
Bake for 35 – 45 minutes at 180°C
Caramelise your fruit while your oats cool for a few mins

Method to caramelise the fruit:
Slice fruit and lay out flat, sprinkle with coconut sugar and leave to rest while you melt the coconut oil in a fry pan.
Place slices in pan and cook on med to high for a couple minutes each side
Once you have removed the fruit put the seeds in the pan and toast for a minute or two or until your pumpkin seeds have puffed and popped and your sunflower seeds are browned
Arrange on top of baked oats

Oats can be eaten hot or cold and will keep for a couple days


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