It was another breakfast worthy of Popeye, the spinach icon himself! As with the http://childrenofthesun.org/viagra-online-50mgs overnight oats I made up a spinach puree, the same amount, same ingredients and stirred it threw the oats. I added an extra little drop of almond milk before popping them in the oven.
The end result was sweet, spinach packed, mango and banana flavoured oat cake, squidgy and crispy in all the right places just the way I like em!
I milled in to the oats, each mouthful slightly larger than the last. The pistachios and dried mango, the soy yoghurt, the whole thing together was positively dreamy. I’m not going to lie, I knew there was no way of maintaining that bright green colour in the oven, I’d have to live with a dark shade, but the I think the click now toppings and side of fresh mango did quite enough to prettify them.
I’ve had a couple of people ask me if I’ve tried making my baked oats in the microwave. The answer is no, not yet, but I’ve going to experiment it will be with these babies to see if I can come up something a little more vibrant.
There are a few reasons I prefer to bake them in the oven…
- Baking cooks the oats and makes them crispy on top
- I like to grill the underside after
- I make them the night before for packed breakfast
- I actually prefer eating them chilled so straight from the microwave wouldn’t cut it
That said I have to see if it works! I’ll be back with an update and it's great! hopefully some good news for all those people wanting to try baked oats in a hurry.
This would have made for a very festive Patrick’s Day breakfast…I’ll do my best to remember next year! In the meantime I’ll work on levitra medication making them a little more green and simply revel in there incredible tastiness.
Another irresistible oat cake…just the way all baked oats should be
Vegan Green Monster Mango Baked Oats
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 40g (1/2 cup) rolled oats
- 3 tbsp diced mango
- 1/2 small banana
- 2 handfuls spinach
- 75ml (1/4 cup + 1 tbsp) almond milk
- 1 tbsp maple syrup
- 1/2 tbsp chopped pistachios
- 1 tsp baking powder
- 1/2 medium mango sliced and diced (half and half!)
- 2 tbsp plain soy yoghurt
- 1/2 tbsp chopped pistachios
- 4-5 pieces dried mango
- Preheat oven to 180C (350F).
- Blend together 2 tbsp mango, banana, spinach and almond milk. Mix in maple syrup.
- Mix together oats and baking powder. Add puree to oats and stir will to combine. Fold in remaining tbsp of chopped mango along with pistachios.
- Place in a lightly greased ramekin and bake in the oven for 20 – 22 minutes. Keep an eye on them to ensure they don’t burn (these oats developed crispy topped quicker than others!)
- Serve immediately or allow to cool, remove from ramekin and place bottom side up under a preheated grill to crisp the underside.
- Delicious warm or cold (my preference is cold) served with fresh mango, pistachios, dried mango and soy yoghurt!