baked rhubarb berry oatmeal
vegan, gluten-free, sugar-free, soy-free
Ingredients
dry ingredients
- 1-3/4 cup oats gluten-free
- 1/2 cup almonds raw, well-chopped
- 1/4 cup almond meal + 2 tbsp
- 2 tbsp ground flax meal
- 1-1/2 tbsp chia seeds
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
wet ingredients
- 2 cups hemp milk unsweetened [or non-dairy milk of choice]
- 1-1/2 cups rhubard chopped, 1/4-inch pieces
- 1-2/3 cups berries roughly chopped [i used a mix of frozen strawberries + blueberries], fresh or frozen
- 1 banana medium, ripe, well-mashed
- 2 tbsp pure maple syrup grade B
- 2 tbsp coconut oil unrefined, melted but not warm
- 1 tbsp vanilla extract
- 1 tsp raw honey
- 1-4 drops liquid stevia
Instructions
- preheat oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil.
- mix oats, 1/3 cup almonds, 1/4 cup almond meal flour, ground flaxseeds, chia seeds, cinnamon, baking powder, ginger, and salt together in a large bowl.
- place rhubarb, 1 1/3 cups of the berries, 2 tablespoons of almond meal flour, 1 teaspoon raw honey, ½ tablespoons chia seeds, and 1-4 liquid stevia drops in baking dish.
- evenly spread the dry ingredients overtop the berry mixture.
- whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
- pour the wet mixture over the oats, hit/drop the baking dish [carefully] on the counter 1-2 times.
- poke the top surface all around with a fork so the wet mixture penetrates through. do not stir.
- top with remaining chopped almonds and berries.
- bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. bake closer to the 35 minutes for gooier consistency.
- remove from oven and let sit for 5-8 minutes before serving. bake will firm a bit as it sits.
- serve with non-dairy milk of choice, almonds, fresh berries, and maple syrup if desired. serve with non-dairy ice cream of choice [raw ice cream company cinnamon vanilla or coconut bliss, etc].
Notes
adapted from edible perspective’s recipe
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