This recipe is perfectly sweet, filled with oats, crunchy nuts, flax seeds, fresh berries, and fragrant vanilla, and delicious served cold on a next day. A healthy make-ahead breakfast for busy mornings.
To grind the flax seeds, pour it into a blender and blend it for 3-5 minutes or until it’s ground to your liking. For the small amount, you can grind the flax seeds using a coffee grinder.
Baked Oat Squares with Flax Seeds, Pecans and Berries
These honey-sweetened baked oat squares recipe are packed with blueberries and raspberries, wholesome oats, pecans, and flax seeds. They also taste great the next morning. (vegan, healthy, no eggs)
- 2 cups old-fashioned oats (280g)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 Tbsp. flax seeds
- 2 tbs ground flax seeds
- 2,5 cups milk of your choice (I used almond milk) (480ml)
- 1 tsp. vanilla extract
- 2 Tbsp. vegetable oil (I used grape seeds oil)
- 3 Tbsp. honey
- 1/2 cup pecans chopped (60g)
- 1/4 cup light brown sugar (50g)
- 1 cup fresh berries (blueberries, raspberries, blackberries)
Preheat oven to 350°F and grease a baking dish or tray. Set aside.
In a medium bowl almond milk, vanilla extract, vegetable oil, and honey.
In another bowl, mix together the oats, flax seeds and ground flax seeds, baking powder, cinnamon, and salt. Add to the milk mixture together with the fresh berries. Stir until combined.
Transfer to the greased baking dish and bake for about 20 minutes. Then take out from the oven and top it with brown sugar and nuts. Bake for another 20 minutes or until set and golden brown on top.
You can serve it hot with a scoop of vanilla ice cream. Or warm at the room temperature with a berry compote.
To make a berry compote: In the saucepan stir in brown sugar, lemon juice, and berries. Cook, tossing gently (try to keep most of them from breaking up). Cook until berries are boiling and juices begin to be released, 3 to 5 minutes.