It’s Saturday already, hence it’s Sunday tomorrow and what do we all love doing on Sunday? Exactly, brunching! I love brunching. Brunch at one of the cool spots in town is by most considered the ultimate way to spend a Sunday afternoon. However, this can get pretty darn expensive.. I actually just recently talked about this with a friend and it kind of made me realise that you are most likely going to spend more on a Sunday brunch than you would spend if you went out for dinner. Crazy, right?!
I am a student and well even though I love eating out and trying new restaurants yet I still don’t want to spend all my money on it. This is why I love having potluck brunches with friends or my family on a Sunday morning. I actually love the traditional Sunday brunch consisting of bircher muesli, freshly baked bread, preferably Zopf, different jams and spreads and a cup of good coffee to go with it, yet sometimes I like to step it up a notch. This is why I came up with the most amazing coconut strawberry baked oatmeal, which is going to make the perfect addition to your regular brunch spread. Yes strawberry and coconut, this must taste delicious right?! Plus I topped the whole thing with some dark chocolate for that extra kick of deliciousness, so good! Aaaaand to make this even more epic I decided to quickly whip up some berry ice cream to scoop on top. Creamy oats, melted chocolate and ice cream melting into the whole thing, sounds amazing, right?
Note: I purposely did not add any sweetner as I just don’t like having extremely sweet breakfasts, yet you can drizzle it with maple syrup or agave before serving it. I suggest you just place a bottle of maple syrup on the table so your guests can adjust the sweetnes to their likings.
The casserole dishes I used: mini square casserole dishes
- 1 cup oats
- 4tbs shredded coconut
- 4tbs linseed
- 1 tsp vanilla
- 1 cup soy milk
- 1 cup water
- 12 strawberries
- 4 squares of dark chocolate
- a few coconut chips
- optional: maple syrup or agave
- (optional ice cream: 1 cup frozen berries, 160g soy yogurt)
- Preheat your oven to 180°C.
- Finely chop up two of your strawberries, cut the third one into thin slices.
- Add the chopped up strawberries, oats, linseed, shredded coconut, soymilk, water and vanilla into a bowl, mix until well combined.The mixture will be pretty runny but it will thicken up when you bake it.
- Transfer the mixture into 4 small casseroledishes (12.5x9cm). Top withthe sliced strawberry, a couple of coconut chips and a square of chocolate (I chopped mine up).
- Bake for 25 minutes. Make sure to place your caserrole dishes on a lined baking tray as they can over flow slightly.
- After twenty five minutes serve either on its own or topped with a drizzle maple syrup and a scoop of ice cream. I made my ice cream by blending 1 cup of frozen berries and soy yogurt until smooth, then I placed it in the freezer for 30 minutes for it to firm up slightly.
So people, who’s having this for brunch tomorrow? I mean how could you not, it tastes AMAZING! Seriously it might sound pretty simple but something happens to the oatmeal while baking it that just makes it taste incredbily delicious!