Cardamom & Fig Baked Oatmeal with Coconut Cream / by Shelby Stewart

Why you should eat this:
I love this recipe because you can make it on Sunday and store the jars in the fridge for the week, they’re already portioned so you just have to grab them and top with some coconut cream. The coconut cream should be stored in the fridge, natural separation will occur, but you just have to reblend it.

This recipe is high in fiber and protein, so it will give you energy throughout the day! It will also help to promote a healthy gut and digestive system. 

What's in it: 

     1 cup Oatmeal·
      ½ cup Hulled Buckwheat·
      ¾ tsp. Cardamom·
      ½ tsp. Vanilla Powder·
      2 tbsp. Hemp Hearts·
      4 Figs (Chopped, I like fresh figs, but dried can also be used)·
      1 Flax Egg (1tbsp Ground Flax: 3 tbsp Water, place in fridge for 15 minutes)·
      1 tbsp. Maple Syrup·
      Milk of your choice (Enough to fill jars ¾ full)

How to make:

1. Preheat oven to 350°
2. Combine all ingredients together
3. Place mixture in individual Mason Jars and fill ¾ full with your choice of Milk
4. Place Jars in a water bath. The water should come about ½ way up the jar.
5. Bake in water bath for 20 minutes
6. Top w/ Coconut Cream (See below)

What's in it | Coconut Cream:

      1 cup Unsweetened Coconut Flakes·
      2 cups Hot Water·
      1 tbsp. Coconut oil

How to make:

1. Combine Coconut Flakes with hot water in a blender. Let this sit for a minute or two
2. Add the Coconut Oil and blend until smooth
3. Strain through a Cheese Cloth

Recipe by Maggie Archibald
Photos by Shelby Stewart