Baked coconut oatmeal
Posted 23/05/2017

Recipe by Renae Eastlake / Serves 4

Ingredients

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)

Method
  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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