This ginger-infused strawberry oat bake layers homemade strawberry chia jam between a crumbly oat and almond mixture. The recipe provides fiber, healthy fats, and fruit, making it a practical breakfast that stores well for several days.
Ingredients
- 180 g/1 cup rolled oats
- 180 g/1 ½ cups ground almonds
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 5 tablespoons agave syrup
- 120 ml/½ cup melted coconut oil
FOR THE STRAWBERRY CHIA JAM
- 350 g/2 cups ripe strawberries chopped (or you can use frozen)
- 1 tablespoon agave syrup
- 1 teaspoon lemon juice
- 2 drops of geranium essential oil or 1 tablespoon chopped dried rose petals (optional)
- 2 tablespoons chia seeds
Instructions
- Preheat the oven to 200°C and line the square baking pan with baking parchment.
- First, make the jam. Place the strawberries in a saucepan over a medium heat and bring to a simmer. Add the agave syrup, lemon juice and geranium oil, if using, and cook for 10 minutes until the strawberries are soft. You can crush them with a fork as you go.
- Once cooked, turn off the heat, add the chia seeds, stir well and set aside.
- In a bowl, mix the oats, ground almonds, cardamom and ginger. Add the agave syrup and melted coconut oil and stir well. Spoon three quarters of the oat mix into the lined pan and spread out evenly.
- Spread over the strawberry jam, then scatter the remaining oat mix over the top.
- Pop in the oven for 30 minutes until the top starts to golden.
- Leave to cool in the tin before cutting into 9 pieces.
- The bake will last up to 5 days in the refrigerator.