I am full of thoughts lately, always really, b u t e v e n m o r e l a t e l y ! ! In Austin, brunch is kind of a big deal, as if there weren’t enough social events occurring on a regular basis, brunch is thrown into the mix to add more fringe to already tethered t-shirt that is traffic in Austin. My thought, STAY HOME! Too often today we tie ourselves to the social obligations and financial obligations of going out and about on the town nary appreciating what we have in our home, whatever ‘home’ means to you. In an effort to be both practical but not distress the abstract, I want to bring the conversation back to basics. That’s why, I decided there’s nothing better than a little sassy shuffle at home to go with your homemade noms–I’m still polishing my running man, it’s a mess…chachahca! Although I’m normally more of a savory tooth when it comes to any food item before dinner, I couldn’t resist the idea of an oatmeal bake nuzzled in a gooey chocolate sauce. May I introduce the Choco Nana Oatmeal “Shuffle” Bake…all rights reserved. :p
So, let’s say a blissful brunch “bottoms-up” to this delicious treat, and be grateful for the leftovers.
Here’s my long awaited second video. If you’ve forgotten the first video, you could turn your first at home brunch-bunch gathering into an all day culinary affair and make some homemade gluten-free pasta. Delightful.
Videos are also streaming on the Connect a Bite YouTube channel, subscribe and never miss one!
Choco Nana Oatmeal “Shuffle” Bake
- 2 cups old fashioned rolled oats (gluten-free, Bob’s Red Mill is what I use)
- 1 cup water
- 1 cup unsweetened almond milk
- 1 very ripe banana (peeled)
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 2 tbsp ground flax
- 1 3/4 vanilla extract
- 1/8 tsp salt
- 2 tbsp coconut oil
- 1/3 cup walnut & pecan mixture (I like to break them up a little)
- 3 tbsp chocolate chips (I used these Enjoy Life)
- 1 tsp cinnamon
- 1/2 cup blueberries
- 1 cup (heaping) peaches (cut into slices)
- 1 ripe banana (peeled)
- 1/3 cup walnut & pecan mixture (broken into pieces)
- 2 tbsp raw cacao
- 1 1/2 tsp coconut oil
- 1 tbsp maple syrup
- Alteration to video: added 1 to 2 tbsp water to make the sauce more fluid
- 2 tbsp coconut flakes
- Preheat oven to 350ºF
- Have a 8 or 9” baking dish ready (or whatever deep dish you have handy)
- Plop and pour water, almond milk, coconut oil, banana, coconut sugar, maple syrup, ground flax seed, vanilla extract, and salt into blender container and blend until mixed, but some minor chunks remaind.
- Now, mix oats, chocolate chips, cinnamon and nut mixture (I use my hands)
- Now, in the baking dish, line the bottom with peach slices in rows (in a spiral if using a round dish). Then sprinkle the blueberries on top.
- Over the fruit, distribute dry oats mixture evenly
- Pour the liquid mixture over oats evenly
- Place dish in the oven & bake for 40 minutes or until the dish is no longer runny and golden brown on the top
- While the oats bake, prepare coconut flake/nut mixture and chocolate drizzle
- In dry skillet, spread coconut flakes out with nuts over low to medium heat and toast until flakes are golden brown (careful not to burn)
- In a small sauce pan or skillet, combine coconut oil, maple syrup and raw cacao (from ‘toppings’ list) and stir with spoon until well mixed and chocolate has melted. Additionally, I amended what I did in the video and added a couple tbsp of water
- After taking out the bake, scoop out a portion onto a plate or bowl
- Top with coconut flake, nut mixture, then chocolate drizzle, then cut chunks of banana on top
- Apprécier avec le thé ou le café ! 😀
I hope this is just as delightful for all of you as it was for us. Let me know what you think and if you made any alterations. I end up tweaking this recipe each time I make it. Also, I want to say a ‘web’ thanks to my love for putting so much thought and care into this video and my first–if you’re interested, Film Fringe, is his podcast with a close friend and also avid film lover! We make a great production team, and I’m thankful he honored me with his talents. Love.
Alright all of you, be well and remember…bite responsibly!
Healthy and tasty regards,
Check out more Kitchen letters here!