Happy New Year! I hope that your festive period was filled with joy; for me that meant a complete 10 days of rest in Northumberland, eating delicious food, allowing my body to move slowly and spending time with friends and family. I am so excited for the year ahead and what better way to kick it off than with a heart warming, tummy nourishing bowl of goodness!
January is often a refreshing time of year where many of us go on a ‘health kick’, set lots of resolutions and take up a new hobby/let go of old habits. January can also be a very challenging time of year for these very reasons! The days are short, the weather is cold and sometimes it’s really hard to get motivated. Sounding familiar?
This baked oatmeal recipe is the perfect start to a cold winter’s day and can even be made in advance and reheated for a super easy weekday breakfast. Oats are an excellent source of fibre and slow releasing energy, whilst the fruit provides a boost of antioxidants with a hint of sweetness which won’t send your blood sugar into orbit. Walnuts and chia seeds are packed full of omega 3s, healthy fats and protein, which are essential for maintaining energy and focus throughout the day.
This recipe is gluten free, vegan friendly and can be easily substituted with whatever fruits/nuts/additions you prefer!
- 1 cup porridge oats (I use gluten free)
- 1 cup almond milk (or whichever milk you prefer)
- 1 cup water
- 1 apple, cored and roughly chopped (I use Pink Lady)
- 1/2 cup mixed frozen berries
- 1/2 cup walnuts, roughly chopped
- 2 tbsp chia seeds
- 1 tbsp coconut sugar (or whichever sweetener you prefer)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- Preheat the oven to 180°C / 356 °F
- In a cup or a small bowl, mix the chia seeds with 1/2 cup of almond milk. Set aside for at least 15 minutes to allow the chia seeds to form a gel
- In a large pan on a low/medium heat, add the oats with the other 1/2 cup of almond milk and the water, stirring regularly
- After a couple of minutes, add the chopped apple, berries, walnuts, coconut sugar and cinnamon. Keep stirring!
- Once the oats have cooked and the mixture has thickened (this will take another 2-3 minutes), take the pan off the heat and add the chia seed gel.
- Lastly, add the baking powder and stir thoroughly – the mixture will start to bubble, this is normal!
- Transfer the mixture to a baking dish and bake in the oven for 30-40 minutes until the top of the oatmeal is slightly firm to touch. Remove the dish from the oven and allow the oatmeal to sit for 5-10 minutes before serving
I like to serve my baked oatmeal with a dollop of coconut yoghurt, topped with seeds and a drizzle of almond butter but this also works perfectly on its own. The beauty of this recipe is that you can easily change it up to use whatever ingredients you feel like; how about a banana and pecan oatmeal with dark chocolate chips thrown into the mix just before baking?!
I would love to know if you recreate this recipe – please tag me @totolynourished on Facebook and Instagram or leave a comment below with any questions you may have.
Happy Sunday and happy baking! x