Treat yourself to this deliciously indulgent baked oatmeal. It's warm, fruity and topped with a cocoa-cashew cream.
1/2 cup frozen strawberries or fresh organic strawberries
1 cup unsweetened vanilla soy, hemp or almond milk
2/3 cup rolled oats
2 tablespoons flax seeds, ground
2 tablespoons walnuts
1 tablespoon poppy seeds
1 teaspoon cinnamon
1 large banana, sliced
1/2 cup raspberries (frozen or fresh)
2 tablespoons raisins
2 dates, chopped, divided
3 tablespoons raw cashews
Preheat oven to 375 degrees F.
Blend strawberries and almond milk. Pour into a large pie dish.
In a bowl, mix oats, flax seeds, walnuts, poppy seeds, cinnamon, banana, raspberries, raisins and half of the chopped dates.
Add to the pie dish; mix thoroughly. Bake for 20 minutes.
While the oats are baking, prepare cocoa-cashew cream topping. In a blender, process cashews to a powder, then add remaining dates, cocoa powder and a bit of non-dairy milk. Blend to desired consistency.
Let oatmeal cool for a few minutes, then top it with the cocoa-cashew cream.
Calories 345; Protein 10 g; Carbohydrates 54 g; Total Fat 12.9 g; Saturated Fat 1.8 g; Cholesterol 0 mg; Sodium 48 mg; Fiber 9.4 g; Beta-Carotene 24 ug; Vitamin C 20 mg; Calcium 112 mg; Iron 7.2 mg; Folate 47 ug; Magnesium 113 mg; Zinc 1.5 mg; Selenium 8.5 ug