[donotprint] Sticking with my flavour combination, or rather theme, as depending on what ingredients I can access I may include some additional fruits and flavours with my more elaborate parfait and pancakes which I have planned for today and tomorrow.
The tropical oat bake was actually consumed mid morning yesterday in work a couple of hours my tropical smoothie (which I’m yet to share!)
Every time I try a new oat bake I leap to say it’s my new favourite, but I just love new things. It’s only when I go back to try the older versions that I remember just how good they are…they are all amazing in their own right.
That said…this is my new favourite! Topped with soy yoghurt, pineapple, raisins, dried pineapple, and coconut…it couldn’t fail to delight!
My midweek breakfasts are getting more dessert like. The oat cakes are perfect for wrapping up in foil and placing in a lunchbox (to prevent breakage) along with all your toppings, ready for assembly just before eating.
Should you not care what it looks like you could easily throw it in a bowl, break it up, throw over your toppings and gobble it up which would take a little less time yet taste equally as amazing.
I added coconut and finely diced pineapple to the oat cake itself prior to baking and as always placed it under the grill to crisp up the edges for a couple of minutes which provided the perfect opportunity to grill my chunks of pineapple for topping.
This is another oat bake which I would happily eat as a dessert, so healthy and oh so tasty! Never fails to put a smile on my face…when you go the effort of making them look all pretty it’s almost a shame to dig in and see it collapse.
That is until you have your first bite and you then continue to make a mess of it without a second thought!
What food never fails to make you smile?[/donotprint]
Tropical Pineapple and Coconut Infused Baked Oats
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 25-30 minutes
- 40g (1/2 cup) rolled oats
- 125ml (1/2 cup) soy milk
- 1 tsp honey/maple syrup
- ½ tsp baking powder
- 1 tbsp finely diced fresh or tinned pineapple
- 1 tsp desiccated coconut
- 1 tbsp plain soy yoghurt
- A few pieces of fresh pineapple
- 1 heaped tsp raisins
- 1 passion fruit
- 1 tsp desiccated coconut
- Preheat oven to 180C (350F).
- Mix together all baked oat ingredients with the exception of the milk.
- Place mixture in to a lightly greased ramekin and pour over milk.
- Bake in the oven for 25 minutes.
- Remove from the oven and allow it to cool for at least 20 minutes before removing from the ramekin. Place under a preheated grill (broiler) for 4-5 minutes (turning upside down half way through to allow the bottom to crisp up too!)
- Serve with toppings, on top or in a bowl muddled up together…it will taste the same either way!