Mixed berry and coconut oats
Serves 4-6 (perfect breakfast meal prep for the week ahead!)
Prep time: 20 minutes
Cooking time: 45 minutes
2 cups rolled oats
1/2 cup shredded coconut
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup of mixed nuts (I love walnuts, almonds, pecans)
1 1/2 cups mixed berries (fresh or frozen)
1 3/4 cups coconut milk
3-4 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons melted butter or coconut oil, plus a little extra for greasing baking dish
Preheat oven to 180 degrees Celsius.
Roughly chop the mixed nuts and spread out on a small baking tray. Toast for 5-6 minutes or until golden, then set aside to cool.
Combine and mix together oats, coconut, cinnamon, ginger, baking powder and salt in a large bowl.
In a separate bowl, whisk together the eggs, coconut milk, maple syrup, vanilla and melted butter/coconut oil.
Lightly grease a baking dish including the sides with a little butter or oil. Scatter in half of the dry oat mixture and spread evenly across the base. Then layer in a cup of the mixed berries, followed by the rest of the oat mixture, mixed nuts and then the remaining berries.
Pour the wet mixture over the dish, making sure it distributes evenly and settles into the dry ingredients.
Bake for approximately 45 minutes, or until the centre of the bake feels firm and the top is golden brown and toasted.
To slice and store, allow the bake to cool to room temperature (it will set and slice easier if you allow to cool first), then cut into pieces and store in an airtight container in the fridge. It should last up to five days—perfect for meal prep!