4 Baked Oatmeal recipes, with 4 bad photos...

As I wanted to post these four recipes but only have lame pictures of all but one, I decided to group them with one post in order to get them on here. So browse through...

Side note: I nearly always add 2 Tbsps of flaxseed all my oatmeal's whether stove top, baked or overnight. I only leave it out when it might distract from or ruin either taste or texture. Feel free to leave it out but you might need to use less liquid within my recipes as it obviously aids as a gelling agent as well as meaning there is more 'dry' to moisten.

Apple and Cherry Baked Oatmeal

This recipe is from my Instagram account, I was asked for it in the comments on the picture and so decided to post on here.

Ingredients:

1/2 Cup/ 45g Rolled oats

1/4 tsp Baking powder

1/2 tsp Cinnamon

Pinch nutmeg

Pinch Salt

1/2 Cup/ 120ml milk of choice (I use unsweetened almond)

1/2 tsp Vanilla extract

1 apple, grated

A big handful of cherries, pitted. I used frozen thawed overnight in the fridge. Halved or quartered, depending on size.

Optional, 2 Tbsp Flaxseed

Instructions:

1.Preheat the oven to 180 C/ 350 F/ Gas Mark 4 and spray a single serve ramekin with non-stick spray or grease with a little butter.

2.Mix dry, including flax, in one bowl and milk and vanilla in glass/jug.

3.Mix fruit into dry and add the milk, bit by bit till the mix comes together, you want it to be wet but not sloppy. Pour into your ramekin and bake for 20-25 minutes. Enjoy!

Apple Strudel Baked Oatmeal

Based on the traditional Viennese pastry dessert that I have always loved. Unfortunately the pastry wrapping, full of butter and white flour, paired with the sugar means that I no longer eat it, and so transformed it into a healthy breakfast instead. It differs from the classic 'Apple Pie Baked Oatmeal' by the use of lemon zest which adds a slight refreshing zing to its darkly spiced filling.

Ingredients:

Oats:

1/2 Cup/ 45g rolled Oats

1/4 tsp Baking powder

1/3 Cup/ 80ml milk of choice

1/4 tsp Vanilla extract

Filling:

A couple Tbsps/100g Apple Sauce

2 Tbsp Raisans

1/2 tsp Cinnamon

1/4 tsp All Spice

1/8-1/4 tsp Lemon zest (Depending on taste, I used closer to 1/2 tsp)

Optional, 2 Tbsp Flaxseed

Instructions:

1. Preheat oven to 180 C/ 350 F/ Gas Mark 4 and prepare single serve ramekin.

2. Mix dry, including flax. Add vanilla to milk and mix into dry bit by bit to a wet but not sloppy consistency.

3. Mix apple with the spice and lemon zest. If you want a chunky filling, dice up some extra apple up small and mix in.

4. Pour a third of the oats into the ramekin, put the apple mix into the center, spoon or use you hands to mold the rest of the oats over the apples so it is all covered. Bake for 20-25 minutes. Enjoy!

Banana and Blueberry Crunch Baked Oatmeal

Ingredients:

1/2 Cup/ 45g Rolled Oats

1/4 tsp Baking powder

1/4 tsp Cinnamon

Pinch of Salt

1/2 tsp Vanilla extract

1/3 Cup/80ml milk of choice

1 Beautifully ripe banana

A big handful (100g) of blueberries (I used frozen but you can use fresh)

1/4 Cup of mixed raw nuts, roughly chopped (I used flaked almonds, pecans, walnuts and cashews)

Instructions:

1. Preheat oven to usual temp and prepare your ramekin.

2. Mix dry in a bowl/jug and mix milk and vanilla in another.

3. Mash half of the banana and slice the other into meduim sized coins.

4. Mix the dry and banana and add in the milk bit by bit for a wet but not sloppy consistency. Fold in the blueberries and half the nuts and pour into the ramekin.

5. Top with the rest of the nuts and bake for 20-25 minutes, till the nuts are slightly golden. Enjoy!

Pumpkin PB Baked Oatmeal

This baked oatmeal was inspired by 'The Oatmeal Artists' stove top 'Pumpkin nut butter' oatmeal.You can easily change it in slight ways, adding nuts, chocolate chips, adding cocoa, etc and let me know what you do and how it goes. I have made this recipe with chocolate chips and it was even more delicious, but the original is still fantastic, stodgy like my 'Raspberry Nut Fudge' Baked oatmeal with a gloriously dense texture. I do recommend topping it with a further drizzle of PB2, made runnier than needed for the actual mix, to moisten it and make it even more indulgent.

Ingredients:

1/2 Cup/ 45g Rolled Oats

1/4 tsp Baking powder

1/2 tsp Pumpkin pie spice

1/4 can of Pumkin puree

1/3 Cup/80 ml milk of choice

1/2 tsp Vanilla extract

4 Tbsps PB2/ 2 servings in total

Optional, 2 Tbsp Flaxseed

Instructions:

1. Preheat oven as usual and prepare ramekin.

2. Mix the dry in one bowl and milk and vanilla in another.

3. In a bowl prepare the PB2 as instructed, you want it to be thick. You can use either extra milk or water, I used milk but you can chose as you wish.

4. Add the pumpkin and half the PB2 to the dry and mix in the milk bit by bit. You want a wet but not sloppy consistency, It should be thick and sticky.

5. Pour half the oats into the ramekin, add the rest of the PB2 into the middle and then top with the rest of the oats. Bake for 20-25 minutes. The color will turn from bright orange to mellow yellow in the oven. You can eat it straight from the ramekin or turn it out onto a plate like I did, drizzled with extra PB2 and a dusting of pumpkin pie spice or cinnamon. Enjoy!

Raspberry Nut Fudge Baked Oatmeal

This, my second post, is a baked oatmeal recipe. Inspired by my all time favorite sandwich filling; PB and J. Since I was little I have adored this combination with all my heart, and used to call it a "Mixed sandwich" whenever asked what I wanted for lunch. To this day I still don't know why.

When naming my creation I almost went for "Purple Nut fudge" but concluded it sounded to out there settled for a much more self explanatory approach. Now the 'fudge' element does not come from a chocolate flavor like normal rather from the wonderfully stodgy, dense texture. Unfortunately I'm not sure whether this recipe can be changed to use almond or cashew butter instead of peanut butter as I used PB2, but I guess if you used the same amount of any nut butter, with a thick consistency, than it would work fine, and I would love to know if it does work.

I recommend using frozen raspberries as the release a lot of their juice when you thaw them in the microwave which helps give the oatmeal its beautiful color, you could do this step by thawing them overnight in the fridge. If you wish to use fresh than blitz them with a blender/hand blender or smoosh them well with a fork to get out a good amount of juice.

Raspberry Nut Fudge Baked Oatmeal

Ingredients:

1/2 Cup/ 45g rolled Oats (I use gluten-free)

1/4 tsp baking powder

Pinch of Salt

1/3 Cup/ 80ml milk of choice (I use unsweetened almond)

1/2 tsp vanilla extract

1 serving of PB2 (2 Tbsps or 12g)

Big handful/ 100g frozen raspberries

2 tbsp/ 10g of peanuts roughly chopped (If using a different nut butter because of allergies, etc, I would use the same nut for topping.)

Instructions:

1. Preheat the oven to 180 C/350 F/ Gas Mark 4, and spray a single serve ramekin with non-stick spray or grease with a little butter. 

2.Mix Oats, baking powder and salt in a bowl or mixing jug.

3. Microwave the raspberries in a mug or microwaveable bowl/jug, until soft, squishing them softly to release the juice. Mix half with the milk, straining them slightly with a fork to get the majority of the juice in with the milk and leave half aside.

4. Add the milk mixture to the dry and mix it all up.

5. Prepare PB2 as instructed, you want it to be thick. You can use either more milk or water, which ever you chose.

6. Fold in half the PB2 and half of the nuts into your oats.

7. Pour half the mixture into your ramekin, plop the rest of the raspberries in the middle, and top with the PB2, then the rest of the oats. To be extra fancy I reserved a one or two raspberries and a little dollop of PB2 and swirled them into the top of my baked oatmeal for a marbled effect, but you don't have to. Top with the rest of the nuts and bake for 20-25 minutes. Enjoy!

First ever post...Morning Glory Oatcakes

Hello internet,

My names Kira, I'm seventeen and I'm a breakfast obsessed Brit, who decided to create a blog to share some of my own recipes for the best and the most important, meal of the day. Now I'm not quite sure how to begin, but bear with me please. I'll get there.

So, one year ago I made the decision to completely change my diet and join the "Clean eating" regime. And I haven't looked back since. Its had its challenges, and I have had my moments but I'm now committed to eating whole foods that are as rich in nutrition as they are in taste. Whilst having the occasional treat. Cause whats life without a bit of naughtiness. This, the cleaning eating, not the naughtiness, is how I came to eating my favorite food of all time. Oatmeal.

Now I know as a proud Brit, I should call it 'Porridge', but that sounds as boring and gloomy as the English weather at this blessed moment, so ignoring my mothers tuts and sneers I will call it what I wish. It is healthy, cheap and above all extremely versatile.

I follow many oatmeal/breakfast blogs myself and after trying out so many different recipes, began to experiment myself. Some very good and some fairly bad trials later I decided to start my own blog to share my successes, as well as laugh over my failures. In short it is to become, the growing archive of, my edible whims.

So I will be posting a few different recipes within the next couple of days, in hopes to fully start off this blog too my best! This first recipe is the 'Oatcake' form of one of my favorite flavor combos, I adore it in both its stove top and baked oatmeal forms and so set about to morph it into a giant glorious stack of oatcakes. So without further ado, my first recipe to end my first post...

Morning Glory Oatcakes

Ingredients:

1/2 Cup/ 45g rolled Oats (I use Gluten-free) Split into 40g and 5g

1/3 Cup/80ml milk of choice (I use unsweetened almond)

1 small/100g zucchini

1 medium/100g Carrot

1 apple (I used golden delicious, but use what you wish)

1/2 tsp baking powder

1/4 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp lemon zest (adjust to taste)

1 tsp maple syrup

Instructions:

1. Blend up 40g Oats, spice, and baking powder to a flour consistency.

2. Grate up the zucchini, carrot and half the apple. I layered my oatcakes with apple sauce and diced up a quarter of my apple into this to make it chunky as well as adding in some extra lemon zest. If you don't wish to do this than keep the whole of the remaining half for the next step, or have it as a mid oatcake making snack. (Either works.)

3.Add the zest, syrup, the other half of apple (I used a quarter) and about an eight of each veg to into your blender and whizz away till a thick, paint like consistency has formed.

4. Pour into a bowl or mixing jug and mix in the remaining oats, all the grated apple and half of the veg. (You want the rest to layer within your oatcakes, and the apple will go brown and horrid).

5. Now heat up you pan or griddle on a middle low heat, and spray with oil or non-stick spray once ready. As I don't own a pancake griddle I do my oatcakes one by one in a regular pan.

6. Spoon the mixture onto the griddle and smooth into a round. I used a heaped tablespoon. Cook like fritters, until brown and set enough to flip over and cook again till brown on the other side. I put the oatcakes onto a lined baking sheet and kept them warm in the over whilst I cooked the rest. From the mixture I was able to make six good sized oatcakes.

7.To serve, alternate layers of oatcake, apple sauce, and veggies. I topped mine with a heaping spoonful of apple sauce, veggies and a drizzle of maple syrup.