This hot breakfast (or snack) is quick and easy to prepare. It's a fabulous switch up from overnight oats or porridge. Simply pop it in the oven as you're getting ready for the day and enjoy a hot, tasty breakfast before you step outside the door.
Oats are a good source of vitamin E, zinc, potassium, manganese and silica which is an essential mineral for strengthening connective tissue in the skin.
The oat fibres (beta glucans) work to feed our intestinal bacteria, which helps to support and nourish the healthy bacteria in our large intestine.
Banana can also be used in replace of a pear; one medium sized banana is fine.
If you don't tolerate cashew butter, simply leave it out; trust us, it still tastes great without it!
You can use brown rice syrup instead of maple syrup (pour in a little extra as this is not as sweet.)
1 large pear, peeled and diced
1/2 cup of gluten free rolled oats
1/2 cup of diary free milk of choice (we used oat milk)
1 heaped tablespoon of cashew butter (see cashew butter recipe on the website)
1 tablespoon of maple syrup
1 teaspoon of real vanilla
1 pinch of good quality salt
1 teaspoon of baking powder
Pre heat the oven to 200 deg C
In a large bowl, add the diced pear and mash well with a potato masher or fork.
Add in all the other ingredients and mix together well. If the cashew butter is too thick you can use your hands to mix it.
Once combined, pour the mixture into a well-oiled baking dish
Place into a pre-heated oven and bake for 20 - 30 minutes, or until browned on top. As each oven is different, be sure to keep an eye on it throughout the cooking process to make sure it doesn't brown too quickly. The texture should be brown on top, yet soft inside.
Top with your favourite toppings, such as diced pear, flaxseeds, hemp seeds and extra milk