Summer Berry Baked Oats

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Summer Berry Baked Oats – I absolutely love baked oats, they are one of my favourite breakfasts, especially at the weekends when I have more time to sit back and enjoy! I’ve been seriously craving them lately and thought it was time to come up with an egg free alternative. This ticks all of the boxes and is packed full of summery flavours!

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This recipe is Gluten Free, Dairy Free & Vegan.

60g Oats
300ml Water
20g Agave nectar
10g Chia seeds
1 tsp Vanilla extract
25g Blackberries
45g Raspberries

 

Method:

  1. Preheat your oven to 200°c/392°F.
  2. In a large bowl combine the oats and the chia seeds before adding all of the wet ingredients and mixing thoroughly.
  3. Next add in half of the raspberries and mix until they have broken down.
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  4. Pour the mixture into an oven proof dish and top with the remaining raspberries and blackberries.
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  5. Place in the oven for 20-25 minutes until cooked to your liking.
  6. Serve and enjoy!

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Category: Breakfast    

2 Comments on “Summer Berry Baked Oats”

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I absolutely love making my breakfast ahead of time during the summer months and leaving it in the fridge overnight to set. This simple chia pudding is perfect for doing exactly that! Head over to www.thewonkyspatula.com for the recipe - perfect for meal prep Mondays! #thewonkyspatula I love spending time with a relaxing sit down breakfast at the weekends. This morning I was craving a batch of my Bake-well Oats! These are great way to change up your breakfast routine, I even added @justins to mine! 😍 Check out the recipe on www.thewonkyspatula.com #thewonkyspatula I absolutely adore oats, almond butter, maple syrup and chocolate – so with those as the staple ingredients these flapjacks are without a doubt one of my favourite sweet treats to have at the moment! They are so simple to prepare, the only thing that may be difficult is not eating them straight from the bowl! So – without further adieu, I give you my No-Bake Flapjacks! Head over to www.thewonkyspatula.com for the recipe - Happy Friday! 🎉🙋🏼 #thewonkyspatula Experimenting in the kitchen this evening 🙌🏼🙌🏼 Head over to my Snapchat to see how I made this delicious Piri Piri Salmon & Prawns - super simple, incredibly quick and most importantly tastes top notch!! 🎉💁🏼 #thewonkyspatula Baked eggs are one of my absolute favourite things to make at the weekends, these Sweet Potato and Bacon Baked Eggs are the perfect weekend brunch! 🎉🍠🥓🍳 Check out the recipe on www.thewonkyspatula.com #thewonkyspatula Back in the swing of things after my holidays 💪🏼 No better way to start the weekend 🎉💁🏼 #thewonkyspatula #TeamACF #fridaynight Check out this delicious Roasted Romanesco Broccoli. I absolutely love both broccoli and cauliflower, Romanesco broccoli is the perfect in between! It is so versatile, perfect to enjoy by itself or to add to your dinner as a side dish. Head over to www.thewonkyspatula.com for the recipe 🍽🙋🏼#thewonkyspatula Back home tucking into this delicious bowl of oats 🎉😋 @flahavans oats with @keelingsfruits blueberries, flaked almonds, a drizzle of honey and a square of @fazersuomi pure dark chocolate with mint 🙌🏼 Exactly what I was craving! #thewonkyspatula The perfect weekend finger food, check out these Bacon Wrapped Chicken Bites! Search for the recipe on www.thewonkyspatula.com 😋😋 #thewonkyspatula Looking for some packed lunch inspiration?! Look no further! I absolutely love salad jars at the moment, they're so pretty and delicious! Here's what you need to make this one: 1 cup of quinoa 2 cups of chicken or veg stock 1/2 tbsp turmeric 2 carrots grated 1 courgette grated 1 red onion 1 tomato 1 tbsp olive oil 2 handfuls of mixed leaves 1/2 cup pomegrante seeds Whole chia seeds Cracked black pepper Balsamic vinegar to serve Method: In a pot mix together the quinoa and the stock, bring to the boil before reducing to a simmer and covering for 15 minutes. Stir the turmeric into the quinoa and add a little water if necessary, cook for a further 5 minutes until the quinoa is nice and fluffy. Remove from the pot and set aside to cool. (Alternatively you can sub this layer for cauli-rice) Grate the carrots and the courgette. Once the quinoa has cooled fill the bottom of your jar with it. Add the carrot on top of the quinoa, followed by the courgette. Dice the red onion and tomato and mix with the olive oil and a sprinkle of black pepper before adding to your jar. Finish off the salad with a handful of mixed leaves, the pomegrante and some whole chia seeds. Serve with some balsamic vinegar and enjoy! 🎉💁🏼 #thewonkyspatula Happy 4th July! 🌊☀️ #thewonkyspatula #4thofjuly #jerseyshore Get ready for tomorrow with these epic 4th July wings 🎉🙌🏼 Search for the recipe on www.thewonkyspatula.com - an oldie but most definitely one of my favourites, and a serious crowd pleaser #thewonkyspatula #4thofjuly
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