Description

This plant-based, gluten-free oatmeal makes a convenient on-the-go breakfast option that everyone will love. It is naturally sweetened with dates, raisins, cranberries, maple syrup and a mashed-up Chiquita banana. The dish is studded with pecans and has a warming and comforting hint of cinnamon and nutmeg. This wholesome breakfast recipe offers whole grains, plant-based protein and healthy fats.

Ingredients

Units Scale

3/4 cup rolled oats (certified gluten-free if desired)
1/4 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
1 ripe Chiquita banana, mashed with a fork
3/4 cup unsweetened almond milk
2 tablespoons maple syrup
1/2 cup dates, chopped
1/2 cup raisins or dried cranberries
1/2 cup pecans, chopped
2 tablespoons sesame seeds

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Instructions

Preheat the oven to 170ºC/338ºF/gas 5. Line an 18cm / 7” round baking tin with greaseproof paper and set aside.
Combine all of the ingredients in a bowl and mix thoroughly. Pour into the prepared tin and bake for 25 minutes in the preheated oven, until golden brown. Allow to cool before slicing to serve.

Notes

TIP: Wrap each portion in baking parchment, tie with string and store in a tupperware tub to keep the vegan baked oatmeal fresh.

Prep Time: 5 mins
Cook Time: 25 mins