Baked Apple & Plum Pumpkin Seed Oatmeal
(Dairy-free, Gluten-free & Refined Sugar-free)
After much soul-searching (and perhaps a bit of insta-FOMO), I have finally not only accepted but now embraced the change in season! So long refreshing summer berry ice creams! Adios frozen smoothie bowls! And a huge welcome to this perfect autumn warming and nourishing breakfast. Each serving provides 404 calories, 17g of protein and 10g of fibre thanks to the Omega-3 rich Chia & Flaxseeds, as well as wholegrain oats.
This seemingly indulgent crumble-like breakfast is wonderful fresh out of the oven with a nice dollop of creamy yogurt, but is also equally delicious served cold to be enjoyed over the next few days. I normally make a batch on the weekends and then it serves me well as a super speedy breakfast during the week. It keeps me full all morning long thanks to the complex carbohydrates and high protein content, along with nutritionally dense and wholesome ingredients.
· 185g Gluten Free Wholegrain Oats
· 25g Pumpkin Seeds
· 25g Sunflower Seeds
· 40g Neat Nutrition Whey Protein Powder (or any vegan protein powder)
· 2 tbsp Chia Seeds
· 2 tbsp Ground Flaxseeds
· 2 tsp Ground Cinnamon
· 110g Maple Syrup
· 1 tsp Baking Powder
· ½ tsp Salt
· 350ml Milk (I used unsweetened Oat Milk)
· 2 Large Eggs (or Flax Eggs)
· 1½ tbsp Coconut Oil (melted)
· 2 tsp Vanilla Extract
· 3 Apples
· 3 Plums
· Preheat the oven to 180 degrees.
· Grease a 22cm square baking dish. (I didn’t have mine to hand so used 6 individual enamel dishes but still worked great).
· In a mixing bowl, combine the oats, protein powder, chia seeds, flaxseeds, seeds, cinnamon, baking powder and salt.
· In another bowl, combine the milk, maple syrup, eggs (or flax eggs), melted coconut oil and vanilla extract.
· Mix well until fully combined.
· Note — If the coconut oil solidifies when it comes in contact with the cold milk, put in the mixture in the microwave for 40 seconds or so, just until the coconut oil melts again.
· Wash and slice the fruit.
· Place half of the fruit on the bottom of the dish and keep the rest for putting on top at the end.
· Sprinkle the dry mixture over the fruit until fully covered.
· Pour the wet ingredients over the top of the oats.
· Gently shake the baking dish to make sure the wet mixture covers over all of the oats.
· Arrange the remaining fruit on top and press down slightly.
· Bake for approximately 40–45 minutes if using a large dish, until the top is nice and golden. The individual enamel dishes only take 25–30 mins to cook.
· Remove from the oven and serve immediately either on its own or with some yogurt.
Calories — 404
Carbohydrates — 55g
Fat — 13½ g
Protein — 17g
Fibre — 10g
Vitamin C — 9%
Vitamin A –5%
Iron — 17%
Calcium — 11%