Time Saving Baked Oatmeal
Breakfast is one of those things which quite often passes me by. I like to think of myself as being an organised person in regards to getting things done; but actually being on time for where I’m going? That’s another game. One which sees me regularly running out of the house whilst still pulling a brush through my hair. Failing to eat breakfast what-so-ever. Which is where baked oatmeal comes in. It’s something I’ve made many times before, and when I remember to bake it ahead on the weekend, it’s a great time saver. Breakfast, ready for you, as soon as you wake up? What is this madness.
Baked oatmeal is super quick and easy to make, and the best part is – you can put whatever you want in it. I personally enjoy a mix of nuts, honey and berries. But a naughtier option might be sliced bananas with a dollop of Nutella in..mmmm. It’s also something you can quickly make vegan with a change of ingredients by using milk and egg substitutes. Using gluten free certified oats would also ensure your oatmeal was gluten free too. I like to serve it hot (warmed in the microwave for 1 minute) with a dollop of natural yogurt on top. It lasts me all morning through to lunch, and stops any of those mid-morning cravings for something sweet. This recipe below will make 9 servings in a square baking dish.
30g roughly chopped pecans
170g rolled oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
A pinch of salt
1 teaspoon ground nutmeg
400ml milk/none-dairy alternative
1 tablespoon maple syrup or honey
2 large eggs
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract
350g fresh or frozen blueberries (or any other fruit of your choice)
2 teaspoons sugar (optional)
1. Preheat the oven to 200C. Grease a 9-inch square baking dish ready for your mixture.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In another bowl, combine the milk, syrup, egg and butter, with a dash of vanilla essence, and whisk to combine.
4. Lay half of the amount of fruit on the bottom of the baking dish, saving the other half for on top.
5. Pour the dry mixture of oats on top of the fruit on the bottom of the dish, ensuring all the fruit is covered.
6. Once settled, pour over your liquid mixture, ensuring it all soaks through to the bottom of the disk. You make need to poke at this slightly with a fork!
7. Bake for 45 minutes, until the top is golden and crisp. If eating straight away, ensure you leave it a few minutes to cool. Otherwise this should be good to keep a week either in, or out of the fridge depending on how firm you want it.
Have you tried baked oatmeal before? Let me know if you give it a go for breakfast!