Baked breakfast oats 

Uncategorized

I didn’t make the title and absolutely terrible pun. Are you proud of me?

I make these versatile baked oats all the time.

Adaptable, easy and quick to throw together, they make breakfast that wee bit special.

Now I’ve got two different methods for making this. Same ingredients, but slightly different methods and results.

When I’m at home and have a bit more time I make the first method. This involves cooking the raw oat mixture the whole way through in the oven, and results in a drier slice of baked oats, which is handy for making several portions and then saving and freezing some.

At uni, when I’m a bit more stuck for time, I make the second method. It produces a crunchy top with gooey oats underneath. 

 

 

Basic Baked Breakfast Oats (serves 1)

Ingredients

50-90g oats (depends on how hungry you are)- eg. 1/2 to 1 cup of oats
1 egg
1/2 tsp baking powder
Sweetener of choice (maple syrup, honey, stevia etc)
Milk or water of choice (enough to make a thin batter, double the volume of the oats, so if you use 1/2 cup of oats then use 1 cup of milk/water)

Method 1
1.
Add all the ingredients into an ovenproof bowl or dish and whisk with a fork until the egg is fully incorporated and there are a few air bubbles forming at the edge of the bowl (for around a minute).
2. Add flavourings or toppings of choice and pop in the oven for approximately 10-15 minutes at 180C.
3. Devour.

Method 2
1. 
Step 1 as above.
2. Set you oven to grill. Add flavourings and mix through. Pop the mixture in the microwave at full power. Take out after 1 minute and whisk again. Repeat, putting in the microwave and taking out and whisking through every 45 seconds or so until the mixture has thickened to a porridge.
3. Add toppings or choice and pop the cooked oatmeal into the oven for 2-5 minutes, until it has started to brown and go crispy on top. Keep an eye on it though as topping such as nuts and seeds are liable to burn.
4. Enjoy! It should be crispy on top but still gooey in the centre.

Ideas for flavourings and toppings
Carrot cake baked oatmeal
– add 1/2 grated carrot, a handful of raisins, 1/2 tsp cinnamon and 1/2 tsp lemon juice and some nuts or seeds. Top with nuts or seeds of choice.
Chocoate baked oatmeal– add 1 tbsp of good cocoa powder. You may need to increase the quantity of sweetener to taste. Replace some of the water/milk with yoghurt for a richer baked oatmeal.
Banana bread baked oats-Mash 1/2 a banana into the oatmeal before cooking, and top with the other half, cut lengthways. I often top with frozen fruit before putting it in the oven also.
Fruit crisp oatmeal– Add fruit and sweetener to your ovenproof bowl and seperately cook your oatmeal in another bowl in the microwave. Top the fruit with your cooked oatmeal and pop in the oven (set to grill). I often add nuts or seeds after a few minutes under the grill to prevent them catching.

  

Advertisements

3 thoughts on “Baked breakfast oats 

    1. Thanks lovely! You definitely should, they’re gorgeous, and much handier to transport than sloppy porridge if you’re in a rush (been there, tried that, have the stains at the bottom of my bag).

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s