Baked Oats without Banana + Raspberry Chia Jam (Vegan)
Enjoy this scrumptious and hearty vegan baked oats without banana along with a dollop of raspberry chia jam any day of the week. You can make it a single-serve meal or prepare it for your whole family.
Servings: 4
Equipment
- 1 Blender
Ingredients
- 2 cups rolled oats
- ½ cup almond flour
- 2 tbsps. arrowroot starch
- 1 ½ cups plant-based milk
- ¼ cup maple syrup or agave
- 2 tbsps. almond butter
- 2 tsp. baking powder
- 1 tsp ground cinnamon
- 1 pinch of ground nutmeg or freshly grated
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Raspberry Chia Jam
- 1 cup raspberry frozen
- 1 tbsp chia seeds
- 3 tbsps. Maple syrup
- 1 pinch of sea salt
Instructions
Raspberry Chia Seed Jam
- Allow a frozen cup of raspberries to thaw then mash them with a fork. Add chia seeds, maple syrup, and sea salt and mix well and set aside.
Vegan Baked Oats
- Preheat the oven to 350ºF (175ºC) and grease an 8” x 8” baking dish.
- In a high-powered blender, add all ingredients and blend until smooth.
- Pour into your baking dish and place in preheated oven.
- Bake for 25-30 minutes or until a skewer placed in the middle comes out clean.
- Remove from the oven and allow to cool and set for 10 minutes in the baking dish before adding your desired toppings. Serve and enjoy!
Notes
*Another preparation method is to blend your oats in the blender until it becomes flour-like, then combine all ingredients in a large bowl and mix WELL.
*If you are in a hurry and want to make the raspberry jam. on LOW heat, add the raspberries to a heavy-bottomed saucepan until they are thawed. Remove from heat, mash them with a fork. Add chia seeds, maple syrup, sea salt.
*For a single-serve, use a quarter of all the ingredients and pour into a greased ramekin and bake for 20 minutes or until a skewer placed in the middle comes out clean.
*The jam thickens up nicely after being left overnight in the refrigerator.