Baked Oats with Pineapple and Coconut Chips

Wholesome oats baked with dried cranberries and dried pineapples and topped with Coconut Chips

Ingredients

• 2 C. Water
• 1 C. Quick Steel-cut Oats
• ¼ C. Quinoa Flakes
• ¼ C. Made In Nature Dried Cranberries
• ¼ C. Made In Nature Dried Pineapples
• ½ tsp. Kosher salt
• ¼ C. Coconut Sugar
• 2 Tbsp. Maple Syrup
• 2 Tbsp. Pumpkin Pie Spice
• 1 Flax Egg (1 Tbsp. flaxseed meal whisked with 2 ½ Tbsp. water, rested for 15 min.)
• 1 Tbsp. Baking Powder
• 2 tsp. Vegan Butter Spread
• Almond Milk, for serving
• Suggested toppings: Made In Nature Maple Vanilla Coconut Chips, fresh berries or chopped pistachios.

Directions

1. Preheat the oven to 350 degrees and prepare an 8x8 baking dish with oil or vegan butter spread.
2. In a medium saucepan, bring the water to a boil along with the quick oats, quinoa flakes, dried fruit, and salt. Reduce the heat and add the pumpkin pie spices and coconut sugar.
3. Remove the mixture from the heat. Allow it to rest and cool for 5 minutes before adding the vegan butter, maple syrup and flax egg. Sift the baking powder over the mixture and fully incorporate.
4. Spread the oats in the prepared dish. Top with more dried fruit if desired and bake for 20 minutes.
5. Top the baked oats with chopped pistachios, Coconut Chips and fresh berries. Serve in bowls with Almond milk.

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