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Calgary Avansino's Blueberry & coconut oatmeal bake
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Serves: 10 - 12
185g jumbo oats (gluten-free if possible)
2 tbsp coconut oil, melted, plus extra for the tin
2 tbsp desiccated coconut (unsweetened)
1 tsp ground nutmeg
1 tsp ground cinnamon
1 medium apple, grated
1 tbsp maple syrup
2 medium eggs, whisked
375ml almond or coconut milk (unsweetened; from a carton)
2 tbsp peanut butter or almond butter (unsweetened)
1. Preheat the oven to 180°C, gas mark 4. Line a shallow 20cm square baking tin or a 23cm round tin with baking parchment then lightly brush the paper with coconut oil.
2. Mix together all of the ingredients until well combined. Pour the mixture into the tin and bake for 30 minutes or until the middle is firm.
3. Allow to cool in the tin. Once cooled, lift out the tin using the paper. Cut into portions and serve – you can either slice it like a pie or use cookie cutters to make fun shapes.
Recipe extracted from Keep It Real by Calgary Avansino, published on 18 February 2016 by Yellow Kite.
This recipe was first published in February 2016.