Cashew, Pear And Chocolate Baked Oats
Extract from Happy Vegan • By Fearne Cotton • Published by Orion Books
About
Happy Vegan
This is a great winter warmer for cosy weekends when you have a little more time, or it’s perfect served cold if you're organised and have made a batch the day before. Oats contain fibre which is good for your gut and can also improve blood sugar control. The pears and cashews add another needed boost of vitamins and protein to ensure you start your day right!
Serves 4
Tags
© 2024 Fearne Cotton / Orion Books · Reproduced with permission.
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Orion Books published her project Cashew, Pear And Chocolate Baked Oats
06 Dec 09:00
You Will Need
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Step 1
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease the casserole dish or cake tin.
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Step 2
Place the ground flax seeds and water in a small bowl and set aside for at least 3 minutes. In another bowl combine the oats, baking powder, cocoa powder and salt.
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Step 3
Put the bananas, half the pears, milk and flax mixture into a blender and blitz until smooth. Pour into the dry mix and stir to thoroughly combine.
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Step 4
Pour half the oat mixture into the dish or tin, layer with half the remaining pear and cover with the rest of the oat mixture. Bake in the oven for 35-40 minutes until just set. Leave to cool, in the dish or tin, for 10 minutes.
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Step 5
To serve, spoon out into bowls and top with the remaining slices of pear, roasted cashews, cashew butter, a dollop of yoghurt and a little dusting of cocoa powder. It is also delicious served cold and will keep in the fridge for 2 days.
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