A quick and easy breakfast bake that is vegetarian and vegan friendly. Make it in big batches and use it for meal prep. It is nutrient dense, fibre rich, filled with complex carbs, proteins and good fats to kick start your day (oats, nuts, rhubarb, strawberries , spices)
100gramsmixed nuts of choiceI like pumpkin seeds, sunflower seeds, chia seeds, almonds
Instructions
Pre heat the oven to 180 deg centigrade
Roast cut strawberries and rhubarb with maple syrup and vanilla extract about 20 minutes
Once the rhubarb-strawberry mix turns jammy , pour over rolled oats and nuts/ seeds of choice in about 1 cup (250 ml) milk of choice. I used fresh oat milk here.
Bake in the pre heated oven for about 20 min at 180 deg centigrade until the bake sets and becomes a thick porridge mass
Serve warm in 2 bowls. Keep the leftovers in the refrigerator for upto a week. Just heat with little milk or water in a sauce pan before consuming the next day.
Keyword breakfast bake, dairy-free, easy recipe, gut health, quick & easy, spring foods