BAKED OATS WITH LEMOM AND COCONUT

By just modifying the process of making traditional porridge a tiny-tiny bit, the for some otherwise boring, sloppy substance can be turned into a spungy and filling breakfast-cake. Baked coconut oats are one of those small everyday life initiatives that seriously can pimp up a boring mainstream morning. Without compromising either your health or your time. 

Baked coconut oatsBaked coconut oats

Fancy breakfast

For me breakfast should be easy and simple, but it should also be interesting and delicious. I am not saying that I think everyday busy mornings are the time to dish up with fancy omelets and mini-muffins. But I also don’t see any reason for downgrading the most important meal of the day. 

Also seeRED VELVET PANCAKES

Baked coconut oats

Baked coconut oats has a few ingredients that make all of the difference! It is the combination of rich coconut milk, sweet coconut flour and sour lemon that plays geniously together and make the whole experience very cake-like. Otherwise it is just a very traditional porridge recipe that gets thrown in the oven instead of a in pot. By adding a bit of baking powder in there, the mix becomes fluffy and crumbly – and oh so delicious!

Baked coconut oatsBaked coconut oats

I don’t wanna cook in morning

I totally get if some of you still think that this sounds like to much of a time-bomb, when you’ve just woken up, and want your morning coffee and a piece of bread – nice and easy. But these baked coconut oats really are super simple and if you just time your mornings a little bit, they don’t have to take longer than 5 minutes of your time! 
I usually mix the ingredients together in a ovenproof dish, put them in the oven and then I head to the shower. When I am out, dressed and ready, approximately 30 minutes later, a portion of hot, fluffy, cake-y oats is waiting for me. 

Also see; CARAMELIZED FIG AND CINNAMON PORRIDGE

Baked coconut oatsBaked coconut oats

This baked coconut oats recipe provides three days of breakfast. So if you still aren’t convinced regarding the time-issue, then just think about the following days where you don’t have to do anything!
You can also freeze them, if you don’t wanna have the same for breakfast three days in a row. Or make a smaller portion of course, but how nice isn’t to always have back up of breakfast-cake in the freezer ?!

 

Love
– Maja

 

BAKED OATS WITH CITRUS AND COCONUT
Serves 3
Oat cake
  1. 1,5 cup oats
  2. 2 cup water
  3. 5-6 tbs coconut milk
  4. 0,5 cup tbs coconut flour
  5. 1/2 cup flax seeds
  6. 2 eggs
  7. 2 tsp peanutbutter
  8. 2 tsp coconut oil
  9. Lemon zest and juice from 1 lemon
  10. 1 tbs of apple vinegar (can be left out if you don't have it)
  11. 1,5 tsp vanilla sugar
  12. 1,5 tsp baking powder
  13. 0,5 tsp cardamom
  14. 0,5 tsp cinnamon
  15. 1,5 tsp salt
Topping
  1. 6 tbs seeds: I used sesames and sunflower seeds
  2. 1 handfull coconut chips
  3. 2 tbs coconut flour
  4. 1,5 tbs honey
  5. 1,5 tsp coconut oil
Instructions
  1. Preheat the oven on 180°.
  2. Mix together all of the dry ingredients.
  3. In a different bowl beat the eggs and then add the rest of the wet ingrediens.
  4. Now add the wet ingredients to the dry mixture and stir together.
  5. Transfer the mixture to an ovenproof dish, greased in coconut oil or covered in baking paper.
  6. Now make the topping. First melt the coconut oil by giving it 10-20 seconds in the microwave.
  7. Then add the rest of the topping ingredients and mix everything well until all of the dry ingredients are covered in honey and coconut oil.
  8. Carefully spred the topping over the mixture and put the dish in the oven for approximately 30 minutes.
Maja Harder http://www.majaharder.com/

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