Everyone has their own breakfast habits. Some start with a cup of coffee, others start with tea - but me? I always start with breakfast... but why not combine the two?
This baked oatmeal recipe is actually one of my current favourite breakfasts. The coffee gives it a rich, almost nutty-like flavour that's comforting and delicious and the perfect blank canvas for smothering with your favourite toppings.
Of course, if you're talking to me, that favourite topping is always some kind of nut butter - at the moment it's either this pumpkin spice peanut butter or this maple peanut butter.
But whether you're a nut butter fan or just want to eat this on its own, I promise this is one breakfast you'll find yourself making over and over again.
Save yourself time in the morning and get some extra beauty sleep (or me time) by making a big batch of this in advance and freezing the individual slices. The night before, all you've got to do is defrost your slice in the fridge overnight - or defrost it in the microwave in the morning if you're in a hurry and forgot!
But let me share the recipe with you! >>
Healthy Vegan Coffee Baked Oatmeal Recipe
makes 4-6 serves, depending on serving size
low fat, gluten free, vegan, healthy, dairy free,low sugar
egg free, nut free, clean eating recipe, sugar free option
1 cup (240g) unsweetened applesauce
1/2 cup milk of your choice
1/4 cup brewed coffee
2-4 tbsp maple syrup or sweetener/sugar of your choice*
2 1/2 cups (225g) gluten free oats (rolled or quick oats**)
1 tsp baking powder
1 tsp baking soda
- Preheat your oven to 180C/355F
- Line an 8x8" cake tin or baking pan with baking paper and set aside.
- In a medium-large mixing bowl, combine your applesauce, milk, coffee and maple syrup and mix to combine.
- Mix in your oats, baking powder and baking soda, mixing until all of your oats are covered and your ingredients are mixed through.
- Pour your oat mixture into your prepared tin and smooth out with a spatula or back of a spoon, ensuring the mix is evenly spread out.
- Bake for 15-25 minutes or until cooked through and lightly golden. Cooking times will vary depending on the thickness of your baked oatmeal so keep an eye on it and take it out once it's cooked through and firm to touch. A skewer inserted into the middle of the oatmeal will remove with a few moist crumbs.
*We usually only add 2 tbsp of maple syrup as we find it sweet enough with the applesauce and we add fruit and sweet toppings. Use as much or as little as you like!
**Quick oats will give you a softer texture, however, use whatever you have on hand! If you're not gluten free, just use regular oats! Find out more about oats on a gluten free diet here and feel free to substitute with quinoa flakes instead if you can't eat oats.
But tell me, how do you start your mornings?
What does your morning routine look like?
And are you tired of baked oatmeal recipes yet?!
Clearly I'm not.. but if you're rolling your eyes each time you see one perhaps I should keep them to myself ;)