Creamy coconut milk, rich maple syrup and a hint of spice from cinnamon and nutmeg transform ordinary oats into an extraordinary experience. Topped with a drizzle of soy cream and almond butter, each bite is a celebration of flavours and textures that will leave you feeling satisfied and ready to take on the day.
Ingredients:
- 200g Mornflake Gluten Free Oats
- 1 ½ pears, chopped
- ½ pear, sliced
- 160g pecans
- 600ml coconut milk (from a tin)
- 120ml maple syrup
- 3 Medjool dates, stoned and chopped
- 1 tbsp ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Toppings:
- A pinch of coconut sugar
- 3 tbsp soy cream
- 3 tbsp almond butter
Method:
Preheat the oven to 180°C (350°F). Grease a medium sized baking tin.
In a large bowl, mix together the oats, chopped pears, pecans, ground flaxseed, cinnamon and nutmeg.
In another bowl, whisk together the coconut milk, maple syrup and chopped dates.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the mixture into the prepared cake tin and spread evenly. Decorate by placing the sliced ½ pear on top.
Place in the oven and bake for 25-30 minutes or until the top is golden and the oats have set.
Remove from the oven and leave to cool slightly. Sprinkle with coconut sugar and drizzle with soy whip and almond butter before serving.
