This super simple and filling baked oats recipe brings together juicy pears and a whole lot of crunchy pecans for a totally vegan treat with all the trimmings.
200g Mornflake Gluten-Free Porridge Oats
1 ½ pears, chopped
½ pear, sliced
160g pecans
600ml coconut milk (from a can)
120ml maple syrup
3 medjool dates, pitted + chopped
1 tbsp ground flaxseed
1 tsp cinnamon
½tsp nutmeg
Toppings
A sprinkle of coconut sugar
3 tbsp soya cream
3 tbsp almond butter
Preheat the oven to 180c.
In a bowl, stir together the oats, chopped pear, coconut milk, maple syrup, flaxseed, dates and spices. Divide the oat mixture into the 3 mini cast iron pans (or ramekins) and top each one with chopped pecans and sliced pear.
Sprinkle a little coconut sugar over each, then bake in the oven for 20 minutes, until golden.
Remove from the oven and serve with almond butter and soya cream
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