Vegan and gluten free recipe.
So moving past the over-indulgent weekend 4th of July celebrations, I wanted to focus on a healthier dish that can double as a breakfast or dessert idea! Top with a bit of maple syrup or yogurt in the morning for a nice and filling breakfast. Or flip that idea and top with ice cream or whipped cream for a sweet treat after dinner. Oats are super healthy, quite filling and packed with gut-friendly fiber. I opted to use fresh blueberries and frozen peaches but feel free to use what you have on hand! This flavor profile is packed with a summery punch of flavor.
2-3 cups of fruit (fresh or frozen) I used 2 cups of fresh blueberries and 1-1.5 cups of frozen peaches
2 cups of oats (I used 1 cup of roughly chopped in a blender and not a flour) and 1 cup of in tact oats. These are my favorite.
1 tbl of ground cinnamon
1 tsp of baking powder
1 tsp of salt
2 cups of milk of your choice
2 flax eggs (2 tbl ground flax meal mixed with 5 tbl water and allow to thicken for 5-6 minutes)
1/2 cup of coconut sugar
1 tbl of vanilla extract
Preheat your oven to 350 degrees. Into a skillet, add your fruit in an even layer. Then into a large bowl add your oats (both in tact and roughly chopped), baking powder, salt and cinnamon. Whisk to combine. Then add your milk, flax eggs, sugar and vanilla. Whisk again to combine. Then pour atop the fruit layer in your skillet. Bake for 40-55 minutes or until your baked oats are firm to the touch and golden brown. Remove and serve warm or cold.
— Knead to Cook