SKANDI BAKED OATS RECIPE BY BUILDING FEASTS: KIKKI.K HOMEWARE LAUNCH



This morning I had the marvellous honour of enjoying a Scandinavian inspired brunch at the home of the multi talented Hanna Geller Goldsmith, otherwise known as Building Feasts. Our three part cooking demonstration, and resulting feast, was in celebration of the brand new homeware range by Kikki.K. 




You will probably already be aware of the hugely successful brand thanks to their instagram worthy aesthetic. Their diary’s and other useful desk fodder have become the must have for bloggers and their beloved flat lays. 




The event was a seamless marriage – Skandi dining within Hanna’s beautiful designed Maida Vale home (she’s an interior designer in case the images didn’t give that away), incorporating many of Kikki.K’s adorable new home items. 


 

I was early of course (you guys know what I’m like), so I got to witness all the other guest’s reactions when stepping into the 1930’s semi. We all gushed and gasped on entrance, blown away by the huge expance of windows at the foot of the lounge area that allow in an incredible amount of light and views of the outside space. The clean white walls let the stunning Danish furnitue take centre stage, with stunning pops of colour courtesy of vases of flowers the room enhancing artwork. I wasn’t there to take interior shots but I could have spent all time capturing all the details of this incredible home. You guys know how desperate I am to have my own place, and to be able to my my mark on it, so you can imagine how gormless my face probably become when gazing round the open living space. 




While we watched Hanna prepare the Baked Oats, we were all sipping on a delightful concoction of Beetroot, Blood Orange, Apple and Ginger. We were slightly trepidatious,only because we all agreed that Beetroot can have a rather earthy taste. One first sip we looked at eachother in recognition that our mutual fear has been foolish, it was absolutely delicious. It appears that the punch from the blood orange counteracts it perfectly. 


One word of warning though…You may end up with a joker style stain on your face – the natural dyes of the beetroot and the shape of the glass leaving a cruel illusion of an evil grin. Don’t let this put you off though, just make sure you look in a mirror before you move to your next destination or ensure you have an honest friend that will tell you to sort your face out.


If you want to recreate the rich red juice pictured above, you’ll need two Beetroots and 1 of the rest. 



Here’s how to make Hanna’s lovely breakfast/brunch dish…


Baked Oats



‘This serves 6 for breakfast, but will feed more as part of a brunch spread. I like to use al-
mond milk, but feel free to use regular milk. You can also replace the frozen berries with
dried fruit such as cherries or apricots, and please get imaginative with the nuts – pecans
also work a treat. ‘



45g (3 tbsp) unsalted butter (plus more for greasing the dish)
200g (2 cups) jumbo porridge oats (rolled oats)
 

50g (1/2 cup) sliced almonds

scant 1/2 tsp salt

1 tsp baking powder

1 1/2 tsp ground cinnamon

475ml (2 cups) almond milk

1 egg

60ml (1/4 cup) maple syrup

2 tsp vanilla extract

1 ripe banana cut in half and then sliced (you can use frozen banana too)
200g (approx 1/2 cups depending on berries) frozen berries

Preheat oven to 190C (375F)

Butter a 25cm (10 inch) high sided round pie dish (or square equivalent)





Melt butter and leave to cool slightly while measuring other ingredients.
 

Mix oats, half the almonds, salt, baking powder and cinnamon together in a bowl
Combine milk, egg, maple syrup, vanilla and half the melted butter and whisk.
 

Slice banana and scatter over bottom of the dish with half of the frozen berries
Cover the fruit with the oat mixture.
 

Carefully pour the wet mixture over the oats, and gently thwack the dish on the counter a
few times to make sure everything is evenly distributed.
 

Scatter remaining almonds and berries over the top and drizzle the remaining butter
Bake for 35-40 minutes until the mixture is set and has a golden crust.



Remove from the oven and allow to cool for a few minutes before diving in. This is extremely hard, because the smell is so very inviting and you just want to tuck in right away. But trust me there is a pay off in waiting – the taste and texture will definitely benefit from sitting for a little bit. Don’t worry it will still be warm, and have the ability to make you feel comforted and cosy.




Feel free to drizzle with a little more syrup or do as Hanna’s suggest and add a dollop of plain yoghurt. Knowing me I’ll probably feel compelled to ruin all of it’s health conscious credentials and add some form of chocolate…





I have to be honest with you that this sort of breakfast wouldn’t normally fall into the desirable catagory for me. I’ve never been one to enjoy oats or porridge style breakfast, I’m fairly unsophisticated and unhealthy when it comes to what I choose to awaken my taste buds in the monring. Since coming back from NY my lust for cooked breakfasts of the savoury variety has also increased to a troublesome level, as has my love of naughty sweet/savoury hybrids like Chik’n Waffles. However I have to raise my hands to the air and confess that this actually went down very, very well…so well I might have to admit to my boyfriend that he was right all along, and it was just about finding the right recipe/combination when it came to a healthy start. 


Damn I hate it when he’s right! 


I didn’t actually feel the need to add anything to it. It wasn’t hugely sweet but had just enough to ensure it delivered that inner smile you crave first thing. I loved it combined with the sweet strawberries and the acidity of the Yoghurt. It’s fairly simple to create too, so if you are horrendous in the kitchen like me, I feel even we may be able to nail this one! 


Make sure you track down Hanna’ aka @buildingfeasts on Instagram and check out more of her recipes on her website. 



www.buildingfeasts.com

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