Fiona Kirk – Fruity, Oaty Breakfast Bake

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Fiona Kirk – Fruity, Oaty Breakfast Bake

This Fruity Oaty Breakfast Bake was created by Nutritionist and Author Fiona Kirk for Liberation Nuts. 

“Chewy, tasty and filling, this is a breakfast that you can make ahead and dive into when time is not on your side.”

 

(makes 4 generous servings)

 

Ingredients

  • 2 tablespoons coconut oil
  • 180g rough cut oats
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon sea salt
  • 60g Liberation Oven Baked Salted Cashews & Peanuts roughly chopped
  • 60g unsweetened, shredded/flaked coconut
  • 300g fresh or frozen mixed berries
  • 1 egg (Omega 3-rich preferably), lightly whisked
  • 1 tablespoon maple syrup or runny honey
  • 350mls cows, almond or oat milk
  • Natural live/bio or Greek-style yoghurt to serve

Method

Preheat the oven to 190C/375F/Gas Mark 5.

Put the oats, baking powder, cinnamon, ginger, salt, nuts, coconut, berries and coconut oil (melt it quickly in a small pan first) in a large bowl and and stir gently until everything is thoroughly mixed.

Add the whisked egg, maple syrup or honey and milk and keep stirring until everything is well-combined.

Transfer to a baking dish, lightly smooth the surface and place in the middle of the oven and bake, uncovered for 30 minutes. If it is still slightly runny, give it another 5-10 minutes.

Allow to cool a little before serving with the yoghurt.

NB: It will keep in the fridge (covered) for a week so all you need do in the morning (or whenever!) is just  take a good slice from the dish and heat it through in the oven or microwave before digging in. It is also delicious cold as a flapjack-style snack.

 

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