Have I got a treat for your weekend ahead! This fully-loaded, Berry Bombe Oat Bake is the stuff Saturday morning dreams are made of! Super satisfying and deeply filling, it’s the perfect, warming indulgence before you head out into the wintry world (or ya know, just move from the table to the couch).
Sometimes recipes for baked oatmeal use eggs, but my completely vegan version uses chia seeds and plant-based milk to bind the oats and berries together. The topping is a salty-sweet mix of almonds and sunflower seeds that deliver major crunch factor, and toasty flavours. Altogether, this is a tasty and nourishing way to indulge yourself, and those you love.
Berry Bombe Oat Bake
- 2 Tbsp. chia seeds and ⅓ cup / 80 ml water
- 2 ½ cups / 250g rolled oats
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. ground cardamom
- 1 tsp. baking powder
- ¼ tsp. fine sea salt
- 2 cups / 200g frozen mixed berries
- ¼ cup / 35g dried currants sub with raisins
- 2 cups / 500ml plant-based milk
- 1 Tbsp. pure maple syrup
- 1½ tsp. vanilla extract
- Preheat the oven to 375°F / 180°C. Lightly grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with a little coconut oil and then set aside.
- To make the base, combine the chia seeds and water, and set aside for 15 minutes to gel.
- In a large bowl, combine the rolled oats, spices, baking powder, and salt, then add the frozen berries and currants and stir to mix.
- Add the milk, syrup, and vanilla to the chia gel, and whisk well to combine, breaking up any lumps.
- Put the oat and berry mixture into the baking dish and then pour the chia-milk mixture over the oats, and fold to combine, making sure that everything is soaked. Sprinkle the seed and nut mixture on top and bake for 20 minutes, covered. Remove cover, and continue baking for another 15-20 minutes until the nuts and seeds are golden and fragrant.
- Cool slightly, then serve with warmed milk or chia jam, if desired. Say thank you, and enjoy!