Units
Scale
Ingredients
- 2 1/4 cups water
- 1 1/2 cups rolled oats
- 1/4 tsp pink salt
- 1/2 cup canned coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 4 tbsp chickpea flour
Instructions
- In a pan add water, rolled oats and pink salt. Cook on low-medium heat for 5 minutes, or until water is absorbed.
- Transfer oatmeal into a 9×9 lightly greased baking dish.
- Refrigerate uncovered overnight
- Preheat oven to 190°C / 170°C fan
- Mix coconut milk, maple syrup, vanilla extract, ground cinnamon, nutmeg and chickpea flour into a bowl and whisk.
- Pour the custard mixture into a baking tray.
- Take oatmeal out of the fridge and cut into 9 squares.
- Place oatmeal squares into the batter for 1-2 minutes each side.
- Heat pan on low-medium heat and grease with vegan butter.
- Cook the oatmeal ‘bread’ for 2-3 minutes each side, until golden.
- Place oatmeal ‘bread’’ on a baking tray lined with parchment paper and bake for 10-15minutes.
- Serve with fresh fruit and a drizzle or two of maple syrup!