Bits & pieces 9: Coconut yoghurt & baked oats

I've written here before about my love of breakfast. I don't understand those people who rush out the door with nothing in their bellies. Lately, I've gotten into preparing my breakfast the night before so I just need to assemble in the morning. While I love a berry or green smoothie as much as the rest of the smoothie-drinking world, at the moment I just want oats. Be it porridge made with soaked steel cut oats, raw with nut milk or yoghurt, or baked the night before into a delicious cakey goodness. Baked carrot cake oats

Above is my adaptation of Baked Carrot Cake Oatmeal from the wonderful Green Kitchen Stories. I omitted the nuts, added desiccated coconut and poppy seeds to the topping, and made it with chia seeds instead of eggs. Delicious. It's definitely good enough for both dessert and breakfast.

This week I'm going try out this recipe for homemade coconut milk yoghurt for the second time. My first attempt at making it a couple of weeks ago, failed miserably for some unknown reason. It kinda curdled. Ew. I'm determined to make it work though as I love yoghurt but, like most dairy products, I don't really eat it much as it brings me out in eczema. Secondly, we actually have an Easiyo yoghurt maker that I bought the boyfriend a couple of years back. He got bored with it though and would rather spend his kitchen time perfecting a loaf of sourdough than faffing around with yoghurt. Said yoghurt maker is sitting unloved on top of our kitchen cupboards so I'm determined to use it by making my coconut milk version.

Have you ever tried making your own coconut milk yoghurt? How do you like oats? Baked, raw or cooked stove top?

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