Breakfast Berry Bake

Jayne

Jayne

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Breakfast Berry Bake Recipe

Ok, I hate to say it but those relaxed mornings with no particular place to be at no particular time are coming to an end if they haven’t done so already.

I just know you need a new quick, easy, prepare ahead, wheat-free, dairy-free, sugar-free breakfast option that the kids will love; a delicious breakfast berry bake. So, as you’re trying to get them out the door whilst at the same time finding lost socks, braiding hair and cleaning toothpaste off their freshly washed uniform… at least you will know that they had something decent that will see them through to lunchtime and perhaps even gets a spot in the lunch box too.

In the image pictured I used banana instead of applesauce and I omitted the maple syrup and the nuts on top because I had run out! Change the fruit up in this one to create your very own signature breakfast bake! Enjoy!

6 Servings | 45 mins

Ingredients

  • 160 grams Oats (quick or traditional)
  • 480 ml Unsweetened Almond Milk (or water)
  • 40 grams Maple Syrup (or leave it out)
  • 120 grams Unsweetened Applesauce (or banana)
  • ½ tsp Cinnamon
  • 25 grams Chia Seeds
  • 375 grams Frozen Berries
  • 35 grams Sliced Almonds

Directions

  1. Preheat oven to 350ºF (177ºC). Grease a baking pan with coconut oil.
  2. Add all ingredients except the sliced almonds to a mixing bowl and stir until
    thoroughly combined.
  3. Transfer to baking pan and bake for about 45 minutes or until a toothpick
    comes out clean. Sprinkle with sliced almonds before serving. Enjoy!

Notes

Leftovers – Refrigerate in an air-tight container up to 3-5 days. Freeze if longer.

No applesauce – Use mashed banana instead.

No flaked almonds – Replace with pecans, walnuts, pumpkin seeds or sunflower seeds

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