Page 35 - Vegan Food & Living (February 2020)

Baked berry oatmeal

Although traditional oatmeal comes together
quickly, baked oatmeal has a special place in my
heart. I love the ‘set it and forget’ aspect – you
just dump everything in one dish, stir it around
and leave it in the oven to take care of itself.

By Jackie Sobon
Serves 5 | Prep 10 mins plus cooling | Cook 45 mins |
Calories 399 (per serving)
2
360ml (1½ cups) 66g ( ⁄3 cup) raw walnut

warm water halves or sunflower
2 tbsp chia seeds seeds, divided
230g (2½ cups) rolled oats 235ml (1 cup) plain Mini banana chip muffins
unsweetened
600g (4 cups) mixed
dairy-free milk
berries (such as
1
strawberries, 80ml ( ⁄3 cup) maple syrup I can’t remember how old I was, but when I was a kid, a
blueberries), cut into or agave nectar
bakery company came out with snack packages of mini
bite-size pieces if 2 tsp vanilla extract
muffins, and I was in love! Blueberry-dotted mini muffins
necessary, divided ¼ tsp salt that were the perfect size to pop into your mouth. Here, I
have a much less processed version – basically banana bread
1 Preheat the oven to 180ºC/Gas Mark 4. Mix the water
and the chia seeds in a large liquid measuring cup and set sans nuts, and super-tasty!
aside. Place the oats, half of the berries and half of the
walnuts in a 23cm (9in) round baking dish. By Jackie Sobon
Makes 16 | Prep 10 mins | Cook 25 mins | Calories 98 (per muffi n)
2 Add the milk, maple syrup, vanilla and salt to the chia
mixture and whisk until well combined. Pour the mixture 3 tbsp hot water 225g (1 cup) mashed very
into the baking dish and gently stir to incorporate. 1 tbsp chia seeds ripe banana

3 Bake the oatmeal for 45 minutes, until slightly golden in 94g (¾ cup) whole-wheat flour 65g (½ cup) loosely packed
brown sugar
colour. The oatmeal should be a little soft, as it will firm 1 tsp ground cinnamon
slightly while cooling. 2 tbsp olive oil
1 tsp bicarbonate of soda
4 Let the oatmeal cool on a rack for 20 minutes. Cut it into ¼ tsp salt 1 tsp vanilla extract
fifths, place in five storage containers and top each serving 44g (¼ cup) dairy-free
with the remaining berries and walnuts. chocolate chips
5 Oatmeal can be stored in the refrigerator for up 1 Preheat the oven to 180ºC/Gas Mark 4 and line the outer
to 7 days or in the freezer for up to 3 months.
cups of a 24-hole mini-muffin pan with 16 liners.
2 In a medium bowl, stir together the hot water and chia
15g 1.2g 0.16g 23g 9g
seeds and set them aside to gel. In a large bowl, sift together
seeds and set them aside to gel. In a large bowl, sift together
Total fat Saturates Salt Sugar Protein
the flour, cinnamon, bicarbonate of soda and salt.
3 Add the banana, sugar, olive oil and vanilla into the chia
seed mixture and whisk until mostly smooth.
4 Add the banana mixture to the flour mixture and fold
together until there are no dry pockets.
5 Spoon about 2 tbsp batter into each of the 16 liners, then top
or
chocolate

chips.
min
25

utes,
e
Bak
or
f
ew
m
until
uff
each muffin with a few chocolate chips. Bake for 25 minutes, or until
each muffin with a few chocolate chips. Bake for 25 minutes, or until
each
in
with
f
a
a toothpick inserted in the centre of the muffins comes out clean.
6 Let cool for 10 minutes before removing from the pan.
Store in the refrigerator for up to 7 days.
3g 1g 0.12g 10g 1g
Total fat Saturates Salt Sugar Protein
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