Strawberry and coconut baked oatmeal

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Post By Jo @ Including Cake

Summer is the season for strawberries, and I've been having a lot of fun! 

It was only a matter of time before my baked oats concoctions came into play, you can check out some other versions here,  here and here...so so good!

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I also had double the fun factor with a new product to try...one I have been eagerly awaiting for quite some time!  Coconut milk powder. But not just any old coconut milk powder, since every other product product I have come across in the past includes dairy within the ingredients, so it's a no-go for people like me who follow a vegan diet or for those that are dairy intolerant, which is such a shame since coconut milk is a great option but it's simply not always convenient to open a whole can!  

Now you can use exactly the amount you need and achieve the exact thickness you want so easily!

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I have used the powder in both the bake itself and the thick cream topping. For the topping initially it will seem as though the mixture is not thickening up- the magic only happens when you put it in the fridge! So prep it first and chill for a least 30 mins it whilst the oat bake is in the oven. The coconut milk powder gives a lightly sweet taste so not additional sweetener is needed, unless of course you want to add some extra flavours. Note: you see in the photos that the coconut cream does loose some of it's thickness when dolloped over a hot serving.

This bake makes for a delicious weekend brunch (ideally eaten outside in the summer sunshine!) but you could equally add a little extra sweetener and serve it for dessert! It also tastes good eaten cold the next day- I love leftovers!

If you are intolerant to gluten you could use gluten feee oats, or instead why not experiment with a buckwheat version something along the lines of this bake. 

 

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Recipe: Strawberry and coconut baked oatmeal

Ingredients:

  • 2/3 cups jumbo porridge oats
  • 2 tbs chia
  • 1 cup hot water
  • 1 tbs coconut milk powder
  • 2/3 cup chopped strawberries
  • 2 tsp balsamic vinegar
  • handful of coconut flakes
  • A little coconut sugar for extra sweetness (optional- I didn’t use this)

Topping: thick coconut cream made with 1 tbs coconut milk powder and ¼ cup water. Mix and chill for min. 30 mins whilst the pie in baking to allow the cream to thicken up.

Method:

Chop the strawberries and place in a lidded pot, drizzle over the balsamic vinegar and shake lightly to coat. Leave them to sit for a few minutes whilst you prep the remainder.

Mix all other ingredients together in a medium bowl and lightly mix through the strawberries last.

Spoon the mixture into a 15cm pie dish and bake at 180ºC for approx 30 mins or until the top is golden. I served the bake with a dollop of thick coconut cream.

For me this is the perfect weekend brunch, but for more of a dessert you may want to add a little extra sweetness.

 

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