BREAKFAST RECIPE: PEAR, CINNAMON AND TAHINI BAKED OATS

BREAKFAST RECIPE: PEAR, CINNAMON AND TAHINI BAKED OATS

Made with warming spices and loaded with wholesome ingredients, this baked oatmeal is a great way to start a cozy winter’s day. Set yourself up for a great week by prepping this ahead of time and enjoying a nutritious ready to eat breakfast.

 

 

Ingredients

Pear, Cinnamon and Tahini Baked Oats

2 cups old-fashioned rolled oats
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tbsp chia seeds
2 cups almond milk
1 tsp vanilla bean paste
1/4 cup honey or maple syrup
1/2 cup tahini
2 pears, chopped into small cubes with skin on
1 pear, sliced
1/2 cup Brazil nuts or pecans, roughly chopped
Coconut yoghurt, to serve
Honey or maple syrup, to drizzle

Additions

Coconut oil for greasing

Method

  1. Preheat oven to 180 degrees, fan forced. Grease a small baking dish with coconut oil.

  2. Add oats, cinnamon, nutmeg, ginger and chia seeds to a large mixing bowl. Stir to combine then add the almond milk, vanilla, maple, tahini and chopped pears. Mix then transfer to the baking dish. Top with sliced pear and chopped nuts.

  3. Bake for 30-35 minutes or until golden on top. Allow to cool slightly then transfer into bowls and top with yoghurt and a drizzle of honey or maple. Enjoy warm!

 

Notes

Baked oatmeal will last up to 4 days in an airtight container in the fridge.

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