Individual baked apple and plum oat pots [dairy and refined sugar free]
Author Katerina | Once a Foodie
2tspspeculaas spice mix (make your own – the recipe is here)
1small green apple, grated
1/4cupmixed seeds (I used pumpkin seeds and linseeds/flaxseeds)
3/4cupmacadamia milk(or substitute coconut milk, if you want this recipe to be nut free)
Stir in separately
2tbspcoconut oil, melted and cooled
3black or red plums, chopped into smallish pieces
Pre-heat the oven to 180C and lightly spray 4 ramekins with some coconut oil (you don't need to go crazy with the oil here as you'll be eating the oats out of the ramekins so a light spray is all you need).
In a large mixing bowl, stir together the dry ingredients including the grated apple.
In a medium sized measuring cup, whisk together the wet ingredients.
Mix the wet ingredients into the dry ingredients.
Separately, stir in the coconut oil until all the ingredients are well combined.
Gently fold in the chopped plums until they are evenly dispersed through the mixture.
Spoon the mixture into the four ramekins, dividing it up as evenly as you can. No need to worry about smoothing the mixture down with the back of the spoon (though you can if you like), just make sure it's about even (there's no high and low sides) - you can settle the mixture down by gently tapping the bottom of the ramekin on your kitchen bench.
Place the ramekins onto a large baking tray (I do this so that they sit flat and the tray will also catch any overflow) and place the whole thing into the oven. Bake at 180C for about 30 minutes or until the tops are a bit golden.
Take the ramekins out of the oven and let the baked oat pots cool down until still warm but not hot (especially if you are feeding kids).
This recipe makes 4 ramekins which is enough for 4 people.
Feel free to substitute the apples and plums for whatever fruit you need to use up - maybe some pears, apricots, nectarines, or even some mangoes or berries. Any soft fruit should work. With harder fruit like apples and unripe pears, grating them ensures they cook properly. Whatever fruit you use, try to keep to similar quantities as in the recipe.
Also feel free to substitute the seeds, but keep to 1/4 cup in total.
For a nut free version, substitute out the macadamia milk.
And yes, while I know that's the hardest part, make sure that you don't try and eat these too hot, especially if you're feeding little ones - the fruit from the bottom of the ramekin could burn your tongue.
If you want to prep some of the ingredients the night before, you can measure out and mix the dry ingredients (without the apple), grate the apple and store it separately and then do the other steps the next morning, just before you bake these pots. I wouldn't mix everything together the night before as the texture won't be the same.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.