TURMERIC GINGER VEGAN BAKED OATS
These vegan baked oats are lightly spiced, beautifully golden with a incredibly moreish warming flavour, cakey consistency and anti-inflammatory benefits as an added bonus.
Topped with toasted black sesame seeds, juicy ripe mango and a dollop of coconut yogurt on the side. Baked oats just got super interesting!
- 500ml unsweetened oat milk
- 2 tsp turmeric
- 2 tbsp maple syrup
- 40g Unflavoured Pulsin Pea Protein
- 2 tbsp milled flaxseed
- 4 star anise
- 1 tsp ground ginger
- 160g rolled oats
- 1 tsp baking powder
Mix together oat milk, turmeric, star anise and ginger. Place into a pot and bring to the boil. Simmer for 10 minutes. Remove star anise at this point.
Add oats through to flaxseed into a large bowl.
Preheat oven to 180C (350F). Lightly grease a 7 inch round or square dish with melted butter or coconut oil.
Add maple syrup to milk mixture.
Add wet ingredients to the oat mixture. Allow to absorb some of the liquid by leaving it to rest for about 10 minutes.
Place mixture into prepared dish and bake for 30 minutes. Remove and allow to cool before slicing. I prefer to allow the oats to cool overnight and once refrigerated they slice with even more precision.
Store in the fridge for up to five days.