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Baked Grain Bowl with Blackberries and Maple

by Niki Webster from Rainbow Bowls

This plant-based take on a crumble is packed with nutrient-rich grains and works just as well for breakfast as dessert. Ready in under 20 minutes, it's a fast and simple dish that just happens to be vegan.


Baked oats are pure comfort. I’ve added in a few healthy but delicious ingredients here: ground flaxseed and some rye or wheat flakes for extra fibre. All you need to do is mix, then bake for 12 minutes. Easy. The warm blackberries and creamy cold yoghurt are the perfect accompaniment.

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80g rolled oats
1 tbsp ground flaxseed
2 tbsp rye or wheat flakes
5 tbsp ground almonds
1 tbsp chopped nuts and/ or seeds, such as almonds, hazelnuts, sunflower or pumpkin seeds
½ tsp ground cinnamon or mixed spice (optional)
1 tsp baking powder
1–2 tbsp coconut or light soft brown sugar
250ml almond milk
1 tsp vanilla extract
2 tbsp plant-based Greekstyle yoghurt, plus extra to serve
black sesame seeds to serve (optional)
For the warm berries:
150g blackberries
1 tbsp maple syrup
Splash of water


Preheat the oven to 180°C.

Add all the dry ingredients to a large bowl and mix to combine, then add the almond milk, vanilla extract and yoghurt. Mix everything well.

Divide the mixture between two ovenproof dishes, then bake for about 12 minutes until golden brown.

Meanwhile, to make the warm berries, add the berries, maple syrup and water to a saucepan and heat gently until the berries have broken down a little.

Serve the baked grains topped with the warm berries, a scoop of creamy yoghurt and a few black sesame seeds if you fancy.

Tip: If you don’t have any grain flakes, you can add whole oats instead.

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