The brain needs the right nutrition to function properly. Brain boosting, nourishing breakfasts, like these baked cacao oats, are a great way to start your day on a more productive note. There are numerous healing properties and health benefits amongst the different ingredients in this dish which support brain development, aid metabolism for healthy digestion.
Oats, to start, contain all kinds of essential nutrients including manganese, iron, potassium, B vitamins and zinc. The fresh figs are naturally sweet, balancing out the slight bitterness of the cacao. They are packed full of fibre, which help support a healthy gut, and contain minerals such as calcium, magnesium, potassium, and antioxidant vitamins. Cacao is a lovely addition to this deliciously filling breakfast; a plant-based antioxidant, cacao is a mood booster and is claimed to help reduce anxiety and has nutrients such as potassium to support brain function.
This breakfast recipe is a lovely, healthy, treat to enjoy first thing in the morning and should also keep you comfortably satiated until lunch.
Ingredients (serves 2)
- 1 cup rolled oats
- 1 banana (mashed)
- Handful blueberries
- 2 fresh figs (sliced)
- 1/2 cup plant-based milk (I used oat)
- 2 tsp raw cacao powder
- 1 tsp cinnamon
- 1 tbsp pumpkin seeds
- ½ tsp baking soda
- 3 tbsp coconut oil (and for greasing)
- Pre-heat the oven to 180C/ 350F. Grease 2 6oz ramekin dishes
- In a bowl, combine all the ingredients together (minus the figs) and scoop evenly into the baking dishes. Using the back of a spoon press in slightly into the oats creating a very shallow well. Place the figs on top
- Bake for around 20 minutes starting with 10 minutes with the heat setting on the bottom to start, and another 10 minutes with the top and bottom heat setting