Baked Almond Oats
I'm switching up my oat game. No more boiling, microwaving, overnight soaking or granola-ing, I'm baking my oats for a quick and delicious breakfast on the go.
Life has been crazy lately. Crazy in a good way, but still. I miss all of those lazy late breakfasts every now and then, but I'm still super grateful for all of the blessings and opportunities you guys have thrown my way. Every day's been an adventure.
And like every good adventurer, I need a good, solid, hearty breakfast to get me through the day and make sure I end it with my mind and body still intact. I didn't realize how hard it would be to scarf down a full meal when my brain's already on go mode!
Which is why I made the ultimate life switch. I decided to start baking my oats and whipped out a new baked almond oats recipe.
It doesn't sound that big of a deal but believe me when I say that it changed my morning routine COMPLETELY. This baked almond oats recipe helps me make sure I start off the day on a healthy note without having to sacrifice too many minutes of productivity time.
The best thing about my baked almond oats? They're absolutely delicious. I might be a liiiittle biased since I added all of my favorite goodies in (hello chia seeds, almonds, and coconuts!) and topped it all off with the sweetest peaches and blueberries, but let's be real. Those are probably your favorite add-ins too.
And if they aren't, you can swap some of my favorites out with a bunch of yours! It's breakfast after all- it's supposed to give you joy.
Baked Almond Oats
Total Time: 35 mins
Servings: 8 servings
1/2 cup water (120ml)
1/4 cup ground flax (40g)
2 cups rolled oats (200g)
1/4 cup chia seeds (40g)
1/2 cup almonds, chopped (60g)
1/2 cup desiccated coconut (45g)
1/4 c. coconut sugar (or your favourite sweetener) (55g)
1 tsp almond extract
1 tsp cinnamon
1 cup non-dairy milk (240ml)
1/4 cup melted coconut oil (60ml)
2 peaches, cut into 8 wedges
1/2 c. blueberries (80g)
Preheat oven to 350F/176C.