Apricot Oat-Bake

Juicy, fruity, and satisfying – this apricot oat bake is perfect as a warm breakfast, meal prep, or healthy dessert. It smells wonderful and tastes just as good warm as it does cold!

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

10 min. + 40 min. baking time

Ingredients for approximately 6 servings

• 425 g HistaFood organic grain muesli
• 300 ml oat drink (gluten-free)
• 40 g coconut or other plant-based yogurt (1)
• 20 g agave syrup or syrup of your choice
• 20 g of low-histamine oil (e.g., coconut or rapeseed oil)
• approx. 8–10 apricot halves

preparation

• Preheat oven to 180 °C (top/bottom heat).
  
• Mix organic grain muesli with gluten-free oat drink, plant-based yogurt (1), agave syrup and oil in a large bowl.
  
• Pour the mixture into a lightly greased baking pan and smooth it out.
  
• Distribute the apricot halves on top with the cut side facing upwards and press down lightly.
  
• Bake in the oven for about 40 minutes, until the oat bake is golden brown.
  
• Enjoy warm or let it cool and cut it into pieces.

Our HistaFood tip

Our organic apricot fruit spread also makes an excellent topping.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.