It's pumpkin time!
This oatmeal bake topped with my wild blueberry syrup is so yummy. It's a perfect fall breakfast or brunch. It is gluten and dairy-free as well. Give it a try!
Ingredients
Recipe serves 8-10
Ingredients for the Oatmeal Bake
avocado oil cooking spray
5 ripe bananas
3 cups sprouted quick oats
2 cups almond milk (any dairy-free milk of your choice)
1 cup pure pumpkin purée
1/4 cup shredded coconut
1/4 cup chunky almond butter
1/4 cup cacao nibs
1/4 cup maple syrup
1 tsp vanilla extract
2 tsp baking powder
pinch of salt
1/4 tsp grated nutmeg
1 tsp cinnamon
1/4 cup chopped almonds
Ingredients for Wild Blueberry Syrup
1 cup frozen wild blueberries
1 tbsp maple syrup
1 tbsp fresh lemon juice
Preparation
Preparation for syrup
Add ingredients for the syrup to a small pot and cook on medium-low heat until the mixture has reduced and blueberries have softened about 3-5 minutes. Turn off the heat and set it aside.
Preparation for oatmeal
Preheat the oven to 325ºF.
Generously spray a 12" cast iron pan with avocado oil, spraying the sides of the pan as well (if you do not have a cast iron pan, you may use any oven dish you desire, making sure it is at least 2" deep)
Add four of the bananas to the pan and mash them directly in the pan.
To the bananas, add all ingredients except the crushed almonds.
Mix to combine all the ingredients well (I prefer to use a spatula for this process).
Smooth the top of the oatmeal, and slice the extra banana, placing the slices in a single layer over the top of the oatmeal. Add the chopped almonds, evenly covering the oatmeal.
Bake for 30 minutes, then increase heat to 350ºF and bake for 10 minutes. Allow the oatmeal to cool slightly before serving.
I like to serve mine with a dusting of cinnamon, a drizzle of my wild blueberry syrup, extra maple syrup (if you have a sweet tooth :)) and fresh berries (optional).
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