Autumn · Breakfast · Zero Waste-friendly

Autumn Spiced Baked Oatmeal with Buckwheat

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Here’s a recipe for a simple and delicious baked oatmeal recipe, perfect for a cosy autumn morning when you’ve got a little more time on your hands to prep a delicious breakfast. Top with chopped nuts, fresh fruit, and some molasses or maple syrup to invoke the spirit of the autumn fairies.

It will serve 2, or if you’re not feeling very hungry, 3! Or, you can leave it to cool, cut it into squares and enjoy as a rather gooey flapjack later on.

Ingredients

1 ripe banana

1 cup jumbo oats (the best kind!)

2 tbsp chopped walnuts or pecans

2 tbsp pumpkin seeds

1 tbsp golden linseed (optional)

3 tbsp raw buckwheat groats

1/4 tsp cinnamon

pinch mixed spice

pinch sea salt

2 tbsp apple puree (optional)

1 cup water

1/3 cup unsweetened plant based mylk (I like soy milk or oat milk)

1 tsp extra virgin coconut oil

 

Method

Preheat the oven to 180 degrees celsius. In a large bowl, mash the banana, then add the rest of the dry ingredients. Stir in the apple puree, water, and mylk, then beat the coconut oil in with a fork (it’s OK if it’s not melted, you just wanted it to be slightly broken up).

Pour the oatmeal mix into a deep baking tray (I use a 9 inch round sandwich tin).

Bake for 20-25 minutes, until the top is lightly browned. Leave to cool for 2-3 minutes before serving.

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