BAKED OATMEAL WITH CRUNCHY CRUST

February 3, 2019
BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

I used to think that baked oatmeal is only super tasty when made with beaten eggs. I loved it to be fluffy, a bit like a cake. I had tried some vegan baked oatmeal recipes, but was always a bit disappointed as they tasted exactly like the cooked oatmeal version. I tried out some versions myself and I really love this plant based baked oatmeal recipe I came up with. It is very special and I can’t get enough of it. The crunchy crust made of almonds and sunflower seeds is super yummy in combination with the very moist inside.

BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

 

The baked oatmeal is made with two mashed bananas. I know that I said to use them carefully in my healthy pancakes post, where I also talk about the bad side of banana plantations and their import. But you know what?! I have found organic madeira bananas which also grow in Portugal’s mainland. Madeira bananas are a special variety that comes from the portuguese island Madeira. They are a bit smaller than normal bananas, but I love them even more, as they are a little sweeter and the color also seems to be more yellowish.

BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

 

I did a lot of research to find organic markets here in the Algarve. Finally I found two and we did visit both on friday and on saturday. The first one was not a market, but rather an organic small farmer, which sells some of his produces. They use permaculture principles and have mainly orange trees as it was and old orange farm they bought 5 years ago. In addition they have a lot of fresh herbs and different cabbage varieties.

BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

 

The second market was in Portimão, a city on the west, not so far away from us. Three different organic regional farmers offer their produce close to the sea. A really beautiful location. We were impressed by the abundance of different organic vegetables, fruits, herbs, and pulses. Especially one woman had amazing produce which one could tell she was proud of. Like wasabi salad, tuscan kale, purple cauliflower …. and everything planted on her farm. Sooooo amazing!!! I’m really happy that I found this market. I will definitely go there every saturday now. Isn’t it one of the most beautiful things to buy fresh produce from genuine proud organic farmers, who do their job with love?!

BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

 


 

SERVES: 31 x 19  cm baking dish (can of course be different in size)

 

BAKED OATMEAL
180g oats
15g chia seeds
½ tsp cinnamon
1 tsp baking powder
300g oat milk
120g soy yoghurt
2 mashed bananas (=250g)
1 grated apple, peeled
40g raisins
1 tsp honey / maple syrup
1 tsp melted coconut oil (8g)

 

CRUNCHY CRUST
2 tsp maple syrup
50g almonds, roughly chopped
20g sunflower seeds

 

Preheat oven to 220ºC (upper and lower heat). Grease the baking dish with a little coconut oil.

In a medium bowl stir the oats, chia seeds and cinnamon. Add the oat milk, mashed banana, soy yoghurt, coconut oil, grated apple, raisins and honey. Stir well and add the baking powder at the end while mixing.

Pour the mixture into the baking dish. Sprinkle the maple syrup on top. Then spread the chopped almonds and sunflower seeds over it.

Bake it for 25 to 30 minutes. I love to enjoy the baked oatmeal warm with some oat milk poured over it.

Healthy for people & planet – please go always organic!

You Might Also Like

No Comments

Leave a Reply