This would have to be one of my favourite breakfasts, served with Greek yoghurt. It keeps well in the fridge & can be reheated in the microwave.

2 cups rolled oats
1/2 cup shredded coconut
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
1/4 tsp salt
3/4 cup walnuts
1 1/2 cups blueberries fresh or frozen
3 eggs
440 mL milk of choice (about 1 3/4 cups)
1-2 tbsp honey or maple syrup
2 tsp vanilla extract
2 tbsp melted butter plus a little extra for greasing baking dish
✖️Preheat oven to 180 C. Break up the walnuts into halves & spread out on a small tray. Toast around 6 minutes or until lightly golden, then set aside to cool.
✖️Combine oats, coconut, cinnamon, ginger, baking powder & salt in a large bowl.
✖️In a separate bowl, whisk together the eggs, milk, honey or other maple, vanilla & melted butter/coconut oil.
✖️Take a baking dish (I used a 22cm square baking dish) & lightly grease the sides with a dash of butter or oil. Scatter in half of the oat mixture & spread evenly across the base. Then layer in about a cup of the blueberries, followed by the rest of the oat mixture, walnuts & finally the remaining blueberries.
✖️Carefully pour the liquid mixture over the dish, making sure it distributes evenly and settles into the dry ingredients. You can shake the dish gently to help.
✖️Bake the mixture for approx 45 minutes, or until the centre of the bake feels firm & the top is a deep golden brown and slightly crispy.
✖️Allow to cool, then cut into pieces & store in an airtight container in the fridge. It should last up to five days.

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