Oatmeal Bowls with Blood Oranges

Ingredients

• 50 g coconut oil
• 1 tsp coconut oil (for the molds)
• 150 g rolled oats
• 6 tbsp Maple syrup
• 25 g shredded coconut (4 tbsp)
• 30 g sesame seeds (2 tbsp)
• 0.5 tsp cinnamon
• 2 Blood oranges
• 1 sprig thyme
• 250 g coconut yogurt (alternatively soy yogurt)

Instructions

1. 1.

   Grease muffin tins with 1 tsp coconut oil. Roughly chop the rolled oats. Melt the remaining coconut oil and 5 tbsp maple syrup in a small saucepan over low heat. Add the oats, shredded coconut, sesame seeds, and cinnamon to a bowl, pour the coconut‑oil‑syrup mixture over them, and mix well.

2. 2.

   Divide each quarter of the mixture into the oval molds, spread evenly, and press the edges with a spoon handle to create a thin rim.

3. 3.

   Bake the oatmeal bowls in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes until golden brown.

4. 4.

   Meanwhile peel the blood oranges thoroughly and slice them. Wash the thyme, pat dry, and remove the leaves.

5. 5.

   Remove the oatmeal bowls from the oven and let cool for 5 minutes. Stir the coconut yogurt with the remaining maple syrup until smooth, fill the molds, top with blood orange slices, and sprinkle with thyme leaves.