Strawberry, Pumpkin Seed and Coconut Oat Baked Crisp
This is another “cake” inspired breakfast, but without the empty calories. Full of good fats and healthy fiber, this is a naturally sweet and tasty breakfast for eating on the go, or in a bowl with Greek yoghurt for more protein.
Serves: 8 slices (1 serving per slice)
Container: 1 large container or 8 single-serve containers if transporting to work
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 160
- Fat: 7 grams
- Protein: 7 grams
- Carbs: 19 grams
Ingredients:
- 3 tbsp. pumpkin seeds
- 2 cups wholegrain rolled oats
- ½ cup desiccated coconut
- 1 tsp. cinnamon
- 1 egg, lightly beaten
- 2 tbsp. honey
- ½ cup (4loz) almond milk
- ½ tsp. baking powder
- 1 cup fresh strawberries, stalks removed, cut into quarters
Method:
- Preheat the oven to 356 degrees Fahrenheit and prepare a baking try by lining it with baking paper.
- Place the pumpkin seeds, oats, coconut, cinnamon, egg, honey, almond milk and baking powder into a bowl and stir to combine; it will be thick – that’s okay!
- Press half of the mixture into the lined tray and then place the strawberries over the top in an even layer, press the rest of the oat mixture over top of the strawberries.
- Place into the oven and bake for approximately 15 minutes or until golden.
- Leave to cool before slicing into 8 pieces and storing in the fridge or freezer until needed!
