So I realise that I’m very very lucky in that I actually enjoy my work and don’t quite understand *monday blues*. In fact I quite love Mondays. And all the other days. My only gripe with working weekdays is that I don’t have enough time for a proper cooked breakfast. And if you know anything about me at all, you know that when I say proper cooked breakfast I mean porridge, of course. Oh and baked oatmeal. The real reason I love weekends? I can actually spend half an hour in the morning baking oats. Seriously. So here’s a Sunday morning ritual : pot of tea – loose leaf first flush Assam these days, get boy started on some warm golden milk and a homemade granola bar, and then bake oats. Oh yes.
This morning it was banana, blueberries, dates, almonds, and a splash of Agave nectar. So so beautiful.
Let’s get to it then:
1 cup organic rolled oats. (You know how I feel about organic, unprocessed food by now. Yes? Good.)
2 small bananas. Sliced
2-3 dates. I used Mejdool – roughly chopped.
1 cup of blueberries – rinsed.
1/2 cup of rice milk. You could use almond milk, even regular milk.
11 almonds – roughly chopped.
1/4 teaspoon of cinnamon powder.
1 tablespoon of agave nectar (totally optional this).
Some boiling water.
So, first of all you need to pre-heat your oven to 190C, which is 170C with a fan. Then pour your oats into a bowl, cover with just enough boiling water and let them soak for about 10 minutes.
While the oats are doing their thing, prep all your other ingredients – fruits nuts etc. Then stir everything including the rice milk, agave nectar, and cinnamon powder into your oats.
Transfer to a baking dish. I like to put some banana slices on top just because it looks pretty :).
In it goes into your preheated oven for about 20 minutes, till it’s nice and golden on top.
And you’re done. So awesome this is. Baking fruits caramelises natural sugars so everything is sweeter, the flavours deeper. And in any case you know you’re winning when boy wants seconds. Oh yes.