Gingerbread Baked Oats

Ingredients

• 6 medjool dates 
• 700 ml (3 cups) plant milk (e.g. oat milk) 
• 250 g (3 cups) rolled oats or oat flakes 
• 2 tablespoons chia seeds 
• 1 teaspoon ground ginger 
• ½ teaspoon ground cinnamon 
• ¼ teaspoon ground nutmeg 
• 1 teaspoon vanilla essence or the seeds from ½ vanilla pod 
• ½ teaspoon baking powder 
• pinch salt 
• 4 gingerbread biscuits (we used Organix ‘Gingerbread Men’) 
• plant-based yoghurt or maple syrup, to serve 

Method

Preheat the oven to 200°C /400°F/gas mark 6. 

In a high-speed blender, blend the dates, 475 ml (2 cups) of the plant milk, the spices and the chia seeds until smooth.  

In a separate bowl, combine the oats, baking powder and salt. Stir in the blended spiced date mixture and the rest of the plant milk.  

Pour everything into a baking dish, top with the gingerbread biscuits and place into the pre-heated oven for 25 minutes. 

Remove from the oven and either serve straight away or portion up for breakfasts later in the week. Enjoy with plant-based yoghurt or a drizzle of maple syrup.