A few weeks ago I posted about making raspberry baked oatmeal to fuel my half marathon efforts, and since then it’s become my new favourite breakfast, so I thought I’d do a proper post with my made-up baked oatmeal recipe.
I based the recipe on one I found online, but only very loosely – most of the baked oatmeal recipes I’ve seen seem to involve tons of sugar, or cream, or both, and while I’m sure they’re lovely and very indulgent, that’s not quite what I want as a healthy everyday breakfast! So I took the basic proportions and went from there, and this is what I do:
1 ripe banana
1 large egg
1 1/4 cups almond milk
2 cups oats (I use a mixture of oats and millet flakes)
Whatever fruit and add-ins you fancy (so far I’ve done one with raspberries, one with an extra chopped banana and some unsweetened shredded coconut, and my latest is blueberry)
1. Mash the banana in a mixing bowl using a fork, then use said fork to beat in the egg and almond milk.
2. Add the oats and whatever else you’re using and mix everything together.
3. Bake at 190C for around half an hour, until the edges are golden brown and it’s firm in the centre.
4. Serve warm with milk and extra fruit, or cold as a portable snack (it’s like a flapjack or a piece of dense banana bread). Yum yum!
This is today’s blueberry version, straight from the oven…
I cut each batch into five lots of four squares, to make breakfasts for the whole working week. As a very rough guide, if you’re interested in the calorie contents then the basic recipe with just berries as an addition is around 200 calories per serving, and for the one I made with the extra banana and coconut (about 1 tablespoon of coconut for the whole batch) it was around 230 calories per serving.