It has kind off started to be a new weekend tradition for me to try a type of baked oatmeal. Since it needs a little little more time (it has to be in the oven 10-15 minutes) I feel better doing it on a day off so there is no rush! This one I experimented and mixed two old recipes, my normal coconut vanilla oatmeal (which I usually make on the stove) and the carrot ginger baked oatmeal I made a few weeks ago. This one turned out really great as well! It’s so fun to try new breakfast recipes. Breakfast is for sure the best meal of the day!
Baked Coconut Oatmeal (1 portion)
- 1 large banana
- 1 tablespoon coconut oil
- 1.5 tablespoons coconut flour
- 1 teaspoon vanilla powder from Alivefoods
- 1 teaspoon lucuma powder from Alivefoods
- 1 small piece shredded fresh ginger
- 1 small carrot, shredded
- 1/2 zucchini, shredded
- a sprinkle of coconut flakes for topping
-> Turn the oven on 200 degrees C. Start by mashing the banana in a bowl together with the coconut oil. Then add the rest of the ingredients and mix well. Pour over to a baking dish and sprinkle over some coconut flakes. Put in the oven for 15 minutes. Take out and let cool for a few minutes. Add the toppings you like. ENJOY!
My toppings today:
- crunchy almond butter
- mulberries from Alivefoods
- gojiberries from Alivefoods