Courgettes and raspberries baked oats for breakfast or lunch
Let's rock my baked oats recipe with more summery flavors! Today raspberries and courgettes will turn the baked oats into a surprising and delicious breakfast or lunch!
Quick, easy and super healthy! Because you always want to take care of yourself, even during the holidays! ;-)
Ingredients for 4 persons or 4 breakfasts:
- 2 cups of mixed rolled oats (choose gluten free ones if coeliac)
- 1 1/2 cup of cashew nuts, hazelnuts, almonds, sunflower and pumpkin seeds
- 1/2 cup of raspberries
- 3 tbsp. of feta cheese crumbles
- 1 tsp. of fresh thyme
- 1/2 tsp of salt
- 4 eggs
- 2 cups of almond or goat milk
- 1/2 cup of a shredded courgette
- 3 tbsp. of almond flour
Turn on the oven to 180C.
1/ Mix everything together except the raspberries, feta and almond meal. Pour the mixture in a baking tray formerly spread with coconut oil inside.
2/ Sprinkle the almond flour and feta cheese on top and then spread the raspberries.
I use this technique because, frozen or fresh raspberries have more water and are more moist than apples. So, it tends to make the baked oats more soaky and fragile. By adding the little bit of almond flour and placing the fruits on top, we are sure to get a perfect texture!
3/ Cook for 25 minutes at 180 C in the oven. Let it cool before slicing in squares.
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| Slice in squares and enjoy for breakfast or lunch! |
You can replace the raspberries with sherry tomatoes or dried tomatoes for a fully savory taste!
What do you think about this new recipe? Do you like it? Did you already change the ingredients and create a new version? Why don't you share it here with the community? Thanks in advance for giving your tips and ideas!
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