I haven’t eaten oats in like ten years. Breakfast usually consists of a cup of coffee with a cookie while doing my make-up, and on weekends something with eggs. We love eggs! But since I don’t sit in traffic for hours anymore, I have a bit more time when it comes to breakfast.
If you have a sweet tooth this baked oats with strawberries and coconut milk is just the thing for you. It kind of reminds me of a healthy strawberry cake of sorts. It’s packed with goodness and I was super surprised at how filling it is. You can easily refrigerate half of it and warm it up again the next day. Breakfast treat, anyone?
Recipe adapted from Joanne Eats Well With Others
3 cups oats
1 cup brown sugar
1 teaspoon cinnamon
Pinch of salt
1 can coconut milk
100 ml apple puree
2 tablespoons butter, melted
2 teaspoons vanilla essence
1 can strawberries (or handful of fresh strawberries if it’s in season)
1. Mix the oats, brown sugar, cinnamon and salt in a large bowl.
2. In a separate bowl, beat the eggs and add the coconut milk, apple puree, butter and vanilla essence.
3. Fold the coconut milk mixture into the oats and place in an ovenproof dish. Arrange the strawberries on top of the oats.
4. Bake for 45 minutes at 180 degrees or until the top becomes slightly crisp.