I know what it looks like. Well, at least I know what it doesn’t look like. Not something delicious. But let me explain, it IS DELICIOUS.
If you haven’t had baked oatmeal you need to get on it a.s.a.p. It’s like a cakey version of porridge, if you undercook it slightly it’ll still have a gooey centre but will create a lovely crackle top *heart eyes emoji*. Really it’s not any fancier than it sounds, but the possibilities are endless, and this gingerbread version is just wow.
I’ve really been into blackstrap molasses lately, despite its strong taste, it can really up your dessert game when you pair it well. The marriage of spicy ginger and bittersweet molasses is simply delightful. Not to forget the anti-inflammatory properties of ginger along with the zillion vitamins and minerals found in blackstrap molasses (manganese, calcium, iron, magnesium and potassium). Baked oats are just perfect for a lazy sunday morning, just mix up your ingredients in a bowl, put the same bowl in the oven and go do your morning routine while it bakes. In 30 mins tops you’ll be left with a hotel-worthy breakfast with barely any dishes to clean. Make a scene- eat them warm and slowly in your cozy bed with a large mug of tea under the rays of sunshine trespassing your bedroom’s curtains.
Makes 1 serving
- 1/3 cup quick oats
- 1 tbsp coconut flour or flax seed meal (can omit but reduce liquid)
- 1/2 cup almond milk
- 1 tsp blackstrap molasses
- 1/2 tsp stevia
- 1/2 tsp cinnamon
- 1/2 tsp ginger (powder)
Preheat your oven to 180c. Mix all the dry ingredients in a glass bowl then add in your wet ingredients and mix until fully incorporated an mixture begins to thicken. Flaten the mixture in your bowl a little and place the bowl in the oven between 20 and 30 minutes, depending if you want a gooeyer or a firmer bake. Remove bowl and let cool for 5 minutes.
Pair well with a drizzle of tahini, enjoy!