December 26, 2013

The Green Kitchen Project, recipe no.9

Sometimes words feel inadequate. Like when you really want to thank somebody. Susanna and Mariia have seen so much of the good and the bad and they've been there for me lately when I've really needed them. My way of saying thank you was breakfast.


(serves 2-4)

200g blueberries (fresh or thawed if frozen)
240ml oats
1/2tsp baking powder
1/4 ground ginger
a good pinch of salt
1 egg
250ml milk
a pinch of pure powdered vanilla
40g hazel nuts
40g pumpkin seeds
1tbsp coconut oil
30ml maple syrup

Combine oats, baking powder and salt in a bowl. In a separate bowl, beat the eggs, add milk and whisk well to combine. For the crunchy top layer mix syrup, coconut oil, hazel nuts and pumpkin seeds with your fingers.

Grease a baking dish with coconut oil and spread the blueberries on the bottom. Spoon the oat mixture on the blueberries and then pour the egg mixture over the oats so that everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake in 190 celsius for 25 – 35 minutes (when ready the oatmeal should be set and the nuts and seeds lightly browned and crunchy). Leave to cool slightly before serving.

I quite liked this! I think I'll substitute pumpkin seeds with sunflower seeds next time as their taste is more subtle. And I am tempted to try this version as well.

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