Plum Baked Spiced Oatmeal (Vegan, Low GL, Gluten Free)

At the moment I am absolutely loving doing some baking on a Sunday morning and yesterday I got quite a bit done. It is especially good at the moment as it is son sunny in the morning so is great for taking pictures plus it just makes you feel really good.

This sunday I made an especially tasty breakfast that my mum and I enjoyed before settling in for a Silk Marathon, we had all 4 episodes so far saved on our Sky box and once we started it was hard to stop. The best thing about this breakfast is it will keep for the next day and the flavours will only get stronger.

I admit that this is probably not something you will make every morning but is great on a Sunday and would make a lovely treat for your mum on Mother’s day this sunday. If you do not have time to make this in the morning you could always prepare it the day before and then in the morning just warm the oven to 190C/375F, add some milk and warm it for 15 mins or so.

There are lots of ways you can vary a breakfast like this, it would be great if you added some berries with the plums and you can play about with the nuts you put on the top and go for the flavour that works for you. I have used reasonably sharp plums and kept it a low GL dish by using Xylitol and Agave in small amounts. If you want more sweetness then feel free to add it in but remember the effect on your blood sugar. Also if you want a gluten free breakfast then just make sure your oats are gluten free and there you have it!

Plum Baked Spiced Oatmeal

Serves 4

Prep Time: 20 mins

Cook Time: 30-40 mins

Total Time: 50-60 mins

Ingredients

6 Plums, halved and stones removed
150g/5 1/4oz Porridge Oats
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Ground Cardamom
1/4 tsp Ground Cloves
2 tbs Xylitol
400ml Almond Milk
50g/1 3/4oz Mixed Seeds
50g/1 3/4oz Almonds, roughly Chopped
3 tbs Agave Syrup
1 tbs Coconut Oil

Instructions

1. Preheat oven to 190C/350F/Gas Mark 5.

2. Place the plum halves on the bottom of a baking dish with the cut sides up.

3. Mix the oats with the Xylitol and spices and set aside until it is time to put everything together.

4. Mix the seeds and nuts and then use your fingers to combine them with the agave syrup and coconut oil.

5. To make up combine the oat mixture with milk and then pour over the oats. Top with the nut and seed mixture and bake in the over for 30-40 mins or until the oats are soft and the top is crisp.

6. Allow to sit for 5 mins to cool and then serve with milk of choice or vegan yoghurt. Any leftovers will keep in the fridge for up to 3 days. Just add a bit more milk and heat in the oven.