Baked Oats with Raspberries & Pear

Recipe
Written By Sophie Jeffries

Baked oats with Raspberries and Pear, new mama chai, golden lentil & vegetable soup.

Ingredients

  • 2 cups rolled oats 

  • 1/2 cup chopped walnuts 

  • 1/4 cup pumpkin seeds 

  • 1/4 cup sunflower seeds

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon Himalayan pink salt

  • 1/3 cup maple syrup.

  • 2 cups coconut milk beverage OR almond milk

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 pears chopped up into about 2 cm chunks,  

  • 2 cups frozen raspberries. 

  • 2 tablespoons melted ghee OR coconut oil

Heat the oven to 180 degrees and line a medium baking dish with baking paper. Or sometimes I make this in a casserole dish. 

Mix all the dry ingredients together in one bowl. 

Whisk all the wet things together in another bowl, EXCEPT the melted ghee/coconut oil. 

Make a well (I’ve always loved making a well whilst baking!) in the dry ingredients and pour in the wet mixture. Combine all the wet and dry ingredients together. 

Add the chopped fruit and gently mix into the oat mixture. 

Pour the whole lot into the greased casserole or baking dish. 

Drizzle the melted ghee/coconut oil over the top. 

Bake for about 30 -40 mins or until the oats are set and it’s golden brown on top.

Serve with yoghurt or fresh cream. Or some fresh berries would be nice too.

Keep in the fridge for 4-6 days.

Sophie Jeffries
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Spiced Baked Apples