I’ve been having this for breakfast a-lot since I first baked it and It's safe to say, I’m. a. fan.
I serve it with Coyo kefir. If you can’t get hold of coconut kefir, use coconut yogurt or coconut cream, it takes it to a whole new level, the fluffiness of the baked oats and creaminess of the coconut kefir is just heaven by the spoonful.
I always add collagen to my oats for the extra protein but it doesn't make a difference in the texture so it's totally optional.
It's only sweetened with 1 tbsp honey because I like to drizzle a little extra when serving up.
I recommend soaking the oats in the water overnight. This is easier on digestion but also yields more volume which means MORE OATS.
Serves 2
2/3 c organic oats *
1 1/3 c hot water **
2 scoops grass-fed collagen (optional)
1 organic egg
1 tbsp honey
zest of 1/2 lemon
juice of 1/2 lemon
1/4 tsp baking soda
1/4 tsp baking powder
a pinch of pink salt
Chosen Foods avocado oil spray to grease your dish ***
Coconut yogurt or coconut kefir for serving - I use Coyo
Put the oats in a small saucepan or bowl and add hot water, cover with a lid and soak overnight.
Preheat oven to 180c /350f and grease a small ovenproof dish (about 6")
Whisk in the rest of the ingredients into the saucepan, pour into the dish and put into the oven to bake for 40-45 mins, until golden on top.
Serve it in a bowl with kefir and an extra drizzle of honey if needed, AND if you're feelin' fancy, sprinkle some ground pistachios.
*I put my rolled oats in a blender and pulse them to make them finer until it’s crossed between quick rolled oats and oat flour. this makes a more cakey/ fluffy texture. You can also use rolled oats.
**if you want your oats to be more like cake, use half the amount of water (2/3c water)
***alternatively use ghee or coconut oil