(optional ice cream: 1 cup frozen berries, 160g soy yogurt)
Instructions
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.
Recipe by at https://fannythefoodie.com/2016/04/22/coconut-strawberry-baked-oatmeal/