Equipment
Ingredients
For the Oatmeal Base:
- 1 cup organic gluten-free rolled oats
- 1/2 cup slivered almonds lightly toasted
- 1 tsp ground Ceylon cinnamon
- 1 cup unsweetened almond milk
- 3 tbsp organic maple syrup increased for richness
- 1 tsp organic vanilla extract
- 1 tsp almond extract for marzipan flavor
- 1/4 tsp finely ground Himalayan pink salt
- 3 tbsp virgin coconut oil melted (increased for richness), plus extra for greasing
For the Almond Crumble Topping:
- 3/4 cup organic almond flour increased for richness
- 1/4 cup organic rolled oats
- 3 tbsp cold virgin coconut oil increased for richness
- 3 tbsp organic maple syrup increased for richness
- A pinch of Himalayan pink salt
- Optional: A sprinkle of ground nutmeg or cardamom for added flavor
To Serve:
- Fresh berries or seasonal fruit
- Edible flowers optional, for garnish
Instructions
Preheat Oven and Prepare Dish:
- Preheat the oven to 350°F (175°C). Grease a baking dish with coconut oil.
Mix Oatmeal Base:
- Combine the rolled oats, toasted slivered almonds, cinnamon, almond milk, maple syrup, vanilla extract, almond extract, pink salt, and melted coconut oil in a mixing bowl. Stir until well combined.
Prepare Almond Crumble:
- In a separate bowl, mix almond flour, rolled oats, a pinch of salt, and optional nutmeg or cardamom. Add cold coconut oil and maple syrup. Combine with a fork or pastry blender until it forms coarse crumbs.
Assemble:
- Transfer the oatmeal mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the almond crumble topping over the oatmeal layer.
Bake:
- Bake for 25-30 minutes, or until the topping is golden brown and the oatmeal is set.
Cool and Serve:
- Let the oatmeal cool slightly. Serve warm, garnished with fresh berries or seasonal fruit and edible flowers for an elegant presentation.
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06/10/2024 10:45 am GMT
