Join the table! Enjoy this baked oats recipe that you can modify to suit the fruits of the season.
This seasonal breakfast (or anytime snack) recipe is from Shannon at Rituals Ayurveda and Yoga. You’ll need just one bowl to mix the ingredients, most of which you’ll likely have at home! Prepare it on the weekend for weekday mornings, or even for a brunch to share on a Sunday.
Shannon lives in sunny Australia, so she’s added mangoes and peaches to the mix for a summer snack. As it’s winter here in Switzerland, I made a batch using blueberries and raisins, but you can include any fruits you prefer for the season. What fruits do you like to add to the mix? Let me know in the comments!
Shannon’s tip: best served with a dollop of greek or coconut yoghurt, and a spoonful of almond butter or tahini (my favourite part). Happy baking!
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
1 teaspoon baking power
1 tablespoon ground flaxseed
3 tablespoons pepitas (pumpkin seeds) or other seeds such as sunflower.
1/2 cup shredded coconut
3 tablespoons rice malt syrup, honey, or maple syrup
1 tin full fat coconut milk (400ml)
1 large peach, chopped (or other seasonal fruit)
1 mango, chopped (or other seasonal fruit)
Extra pepitas and coconut for topping.
Pre-heat oven to 180 degrees Celsius.
Combine all dry ingredients in a large bowl and stir well.
Add the rice malt syrup (or alternative sweetener) and coconut milk, and stir until combined.
Fold in the chopped peaches and mango (or other fruits) and spread the mixture into a baking dish oiled with coconut oil or butter.
Top with a generous sprinkling of pepitas/seeds and coconut, and bake for 30 minutes, or until the top is golden brown and the oats are slightly firm to touch.
Use a banana and cup of berries instead of the summer fruits. A chopped pear or apple also works well! Mix and match to your tastes.
Shannon is trained in ayurvedic nutrition and has made some suggestions for changing this recipe to suit your own needs! Ayurveda is the science and study of establishing and maintaining physiological and psychological balance and well-being. It treats everyone according to bio individual constitution and condition. If you’re interested to learn more, head to Rituals Ayurveda and Yoga.
To balance Vata: Make sure to warm the baked oats before eating, add dried or fresh ginger to the ingredients, and serve with tahini.
To balance Pitta: serve with coconut yoghurt and a sprig of mint on top to keep it cooling.
To balance Kapha: skip the shredded coconut and instead use grated green apple to make this more astringent and cleansing.