Creamy Blueberry Cashew Oat Bake
Indulge in a wholesome and satisfying dish with this creamy blueberry cashew oat bake. Combining the rich flavors of cashews and oats with sweet blueberries and a hint of tart lemon juice, this recipe offers a nutritious twist on classic baked goods. Perfect for breakfast or a wholesome snack, it’s enhanced with maple syrup and prunes for natural sweetness.
ingredients
- 2 cups oat milk
- 1 cup cashews, soaked
- 1/2 cup corn flour
- 1/2 cup chickpea flour
- 1 cup rolled oats
- 2 tablespoons lemon juice
- 1 apple, diced
- 1 cup blueberries (fresh or frozen)
- 1/4 cup maple syrup
- 1/2 cup prunes, chopped
- 1 egg (or egg substitute)
- 1 cup corn flakes
- 1 teaspoon vanilla essence
- Stevia to taste
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a baking dish.
- 2.
Blend the soaked cashews and oat milk until smooth; set aside.
- 3.
In a large bowl, whisk together corn flour, chickpea flour, and rolled oats.
- 4.
Add diced apple, blueberries, chopped prunes, and mix until well combined.
- 5.
In another bowl, combine the cashew milk mixture, lemon juice, maple syrup, egg, and vanilla essence.
- 6.
Mix the wet and dry ingredients until fully combined. Fold in corn flakes gently.
- 7.
Pour the mixture into the greased baking dish and bake for 30-35 minutes, or until golden and firm.
- 8.
Let it cool slightly before slicing and serving. Enjoy warm or chilled!
