Baked coconut oatmeal

Posted 23/05/2017

Recipe by Renae Eastlake / Serves 4


Dry ingredients

½ cup Lupin Flakes
½ cup rolled oats

⅓ cup shredded coconut
¼ cup chopped nuts or seeds (we used almonds)
2 tbsp cranberries (or dried fruit of choice)

Wet ingredients
2 tbsp rice malt syrup (could use honey or maple syrup)
2 tbsp almond butter (could use any nut butter or coconut oil)
1 cup coconut milk (or preferred milk)
1 chia egg (1 tbsp chia seeds + 3 tbs water, stir and leave to set for 10 minutes)

  1. Preheat oven 180 degrees. Line loaf tin with baking paper.
  2. Mix up chia egg, let sit for 10-15 minutes while preparing remaining ingredients.
  3. In a medium sized bowl combine all dry ingredients and mix to combine.
  4. In a small saucepan, melt the nut butter and rice malt syrup over low heat, stirring to combine. Pour mixture into dry ingredients and mix well before adding the coconut milk & chia egg.
  5. Once combined pour mixture into prepared baking tin and bake for 30-40 mins until golden.

Serving suggestion
Best warmed before serving! Serve with yogurt, fruit of choice and a sprinkle of shredded coconut.

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