Cashew, Pear And Chocolate Baked Oats

Happy Vegan

Posted by Orion Books

About

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

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You Will Need (14 things)

  • 1 tbsp ground Flaxseed
  • 3 tbsp Boiling Water
  • 200 g Rolled Oats
  • 1 tsp Baking Powder
  • 1 tbsp Cocoa Powder extra for dusting
  • 1 pinch Of Sea Salt
  • 2 Bananas , peeled
  • 3 Ripe Pears , cored and thinly sliced
  • 300 ml Cashew Milk
  • 4 tbsp Cashews , roasted
  • 3 tbsp Cashew Butter
  • Coconut milk Yoghurt , to serve

  • Special equipment needed

  • 18 -20cm round or square casserole dish or Cake Tin

Steps (5 steps, 25 minutes)

  1. 1

    Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease the casserole dish or cake tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.