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Raspberry Apple Baked Steel-cut Oatmeal 覆盆莓蘋果烤鋼切燕麥
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Resting
5
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast
Cuisine:
American, baking
Keyword:
10 ingredients or less, dairy-free, gluten-free, vegan
Author:
Nora Hsu
Ingredients
1
Tbsp
ground chia seed 奇亞籽粉
240
ml (1 cup)
water 水
130
g (½+⅓ cup)
steel-cut oats 鋼切燕麥
160
(⅔ cup)
plant milk 植物奶
2
tsp
flax meal 亞麻籽粉
40
g (¼ cup)
pitted dates 去籽椰棗乾
chopped
2
apples 蘋果
I use one Granny Smith, one Fuji
80
ml (⅓ cup)
frozen raspberries 冷凍覆盆莓
plus more to decorate
1
heaping Tbsp
pumpkin seeds 南瓜籽
1
heaping Tbsp
unsweetened coconut flakes 無加糖椰子乾片
plus more to decorate
1
tsp
ground cinnamon 肉桂粉
Instructions
Start by making the chia egg first by mixing the chia seeds with water in a small bowl. Let it sit for 5 minutes.
In a bowl, add the chia egg and the rest ingredients. Mix all together.
Pour the mixture into a baking dish. Drop another handful of raspberries on top to decorate if you like.
Bake for about 45 minutes until firm and you should see out liquid ooze out from the edges.
Remove from the oven. Let it sit for 5 minutes before scoop in.
Serve with maple syrup and additional plant milk if you like.
中文版
於一小碗中混合奇亞籽和水,靜置 5 分鐘
於另一大碗中混合其它食材和奇亞籽液,表面可再加上一些覆盆莓點綴
倒入烤盤中,烘烤 45 分鐘至質地結實
取出,稍微放 5 分鐘再挖取
淋上楓糖漿、植物奶享用吧!
Notes
Storage: Store in an air-tight container in the fridge for 4 days or 2 weeks in the freezer.
Adapted from
Nina Montagne