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Bites

Blueberry and Coconut Oatmeal Bake

Make breakfast irresistable with wellness expert Calgary Avansino's baked twist on your morning oats

What you'll need
  • Serves 10-12
  • 185g jumbo oats
  • 2 tbsp coconut oil, melted, plus extra for the tin
  • 2 tbsp desiccated coconut (unsweetened)
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 125g blueberries
  • 1 medium apple, grated
  • 1 tbsp maple syrup
  • 2 medium eggs, whisked
  • 375ml almond or coconut milk (unsweetened)
  • 2 tbsp peanut butter or almond butter (unsweetened)
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A few tips

  • This bake is a fabulous way of prepping a breakfast ahead – perhaps as part of your prep day – so that you can pull it out over several days.
  • Keep it in the fridge and it will last 4–5 days.

This tray-baked breakfast looks invitingly like a batch of flapjacks. You can either enjoy a square or slice plain, as you would a flapjack, or top it with unsweetened almond or coconut milk to make it more moist and gooey. I serve it for breakfast just as often as I serve it for an afternoon snack or post-dinner treat. 

  1. Preheat the oven to 180°C/gas 4.
  2. Line a shallow 20cm square baking tin or a 23cm round tin with baking parchment then lightly brush the paper with coconut oil.
  3. Mix together all of the ingredients until well combined.
  4. Pour the mixture into the tin and bake for 30 minutes or until the middle is firm.
  5. Allow to cool in the tin.
  6. Once cooled, lift out the tin using the paper.
  7. Cut into portions and serve – you can either slice it like a pie or use cookie cutters to make fun shapes.

Extract from Keep it Real by Calgary Avansino (Yellow Kite, £17)

Main image by Kristin Perers

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