Vegan Walnut and Berry Oat Bake
This recipe was inspired by Lily, of Kale & Caramel, who’s pictures of her blueberry oatmeal breakfast skillet left me salivating and uncontainably excited.
Because, the thing is... this is essentially an enormous squishy cookie. But it’s “breakfast” because there isn’t anything naughty in it at all! You can gorge to your heart’s content. There are very few breakfasts that will make you as many friends as quickly as this one. Especially when you tell them its vegan and nutritious.
I made this as a Sunday morning treat, but the greatest thing about it is that the whole process takes about 30mins start to finish, so if you are a relatively organised morning person, you could definitely try scrambling this together before work.
Nutty, sweet, crisp on the outside, and gooey on the inside. I have paired my giant breakfast cookie with a blackberry compote and ginger yoghurt (not vegan I know, but a plain, vanilla, or coconut yoghurt would have done just as well here).
Ingredients
(serves 4)
1 cup All-purpose Flour
3/4 cup Multigrain Porridge (plain rolled oats would be fine)
1/4 tsp Baking Powder
1 tsp Cinnamon
Pinch of Salt
A handful of crushed Walnuts
1/4 cup Almond Butter
1/4 cup melted (liquid) Coconut Oil
1/3 cup Maple Syrup
1/2 cup Blueberries (fresh or thawed)
1 1/2 cups Blackberries (fresh or thawed) Yoghurt (dairy or non-dairy)
Method:
- Preheat oven to 180 degrees (c)
- In a big mixing bowl, mix together the flour, oats, baking powder, cinnamon, salt, and walnuts until combined.
- In a smaller bowl, whisk together the almond butter, coconut oil, and maple syrup.
- Bit by bit combine the wet ingredients with the dry. You should end up with a dense but still pliable dough.
- Mix in the blueberries and 1/2 cup of the blackberries (it doesn’t matter if some of them get a bit squashed in the process)
- Squash everything evenly into a greased baking dish and put in the oven for approx 20mins (until the edges start to crisp and brown).
- Meanwhile, tip the remaining blackberries into a saucepan with a tbsp of maple syrup and a splash of water. Bring to a boil, then reduce the heat and simmer for 3-4mins, until the berries have softened and produced a red syrup. Remove from the heat.
- Serve up the bake while its still hot, with yoghurt and compote.
Because, the thing is... this is essentially an enormous squishy cookie. But it’s “breakfast” because there isn’t anything naughty in it at all! You can gorge to your heart’s content. There are very few breakfasts that will make you as many friends as quickly as this one. Especially when you tell them its vegan and nutritious.
I made this as a Sunday morning treat, but the greatest thing about it is that the whole process takes about 30mins start to finish, so if you are a relatively organised morning person, you could definitely try scrambling this together before work.
Nutty, sweet, crisp on the outside, and gooey on the inside. I have paired my giant breakfast cookie with a blackberry compote and ginger yoghurt (not vegan I know, but a plain, vanilla, or coconut yoghurt would have done just as well here).
Ingredients
(serves 4)
1 cup All-purpose Flour
3/4 cup Multigrain Porridge (plain rolled oats would be fine)
1/4 tsp Baking Powder
1 tsp Cinnamon
Pinch of Salt
A handful of crushed Walnuts
1/4 cup Almond Butter
1/4 cup melted (liquid) Coconut Oil
1/3 cup Maple Syrup
1/2 cup Blueberries (fresh or thawed)
1 1/2 cups Blackberries (fresh or thawed) Yoghurt (dairy or non-dairy)
Method:
- Preheat oven to 180 degrees (c)
- In a big mixing bowl, mix together the flour, oats, baking powder, cinnamon, salt, and walnuts until combined.
- In a smaller bowl, whisk together the almond butter, coconut oil, and maple syrup.
- Bit by bit combine the wet ingredients with the dry. You should end up with a dense but still pliable dough.
- Mix in the blueberries and 1/2 cup of the blackberries (it doesn’t matter if some of them get a bit squashed in the process)
- Squash everything evenly into a greased baking dish and put in the oven for approx 20mins (until the edges start to crisp and brown).
- Meanwhile, tip the remaining blackberries into a saucepan with a tbsp of maple syrup and a splash of water. Bring to a boil, then reduce the heat and simmer for 3-4mins, until the berries have softened and produced a red syrup. Remove from the heat.
- Serve up the bake while its still hot, with yoghurt and compote.