Make this oat traybake for a warming plant-based breakfast. It’s quick to prepare with sweet bursts of raspberry and crispy coconut
Prep:10 mins
Serves 2
½ tsp coconut oil, melted120g porridge oats2 tbsp desiccated coconut1 tsp ground cinnamon40g walnuts, roughly chopped200g raspberries300ml plant-based milk (we used oat)1 tbsp agave syrup
STEP 1Heat the oven to 180C/160C fan/gas 4. Brush the melted coconut oil over the base and sides of a small baking dish (about 20 x 15cm). Combine the oats, coconut, cinnamon, walnuts, most of the raspberries and a pinch of salt in a bowl. Pour in the plant-based milk and agave, mix well, then pour the mixture into the prepared baking dish.STEP 2Scatter over the remaining raspberries. Bake for 20-25 mins until the oatmeal is golden brown. Serve warm.
