Sticky Toffee Pudding Baked Oatmeal

This was actually a requested recipe on Instagram. I was already planning on trying it out in the first place as sticky toffee pudding is one on my favourite traditional English desserts.

 

But it spend up my attempts at it. The second time I tried cooking the oatmeal with some of the sauce in the base of my dish so it baked into it. It didn't work, it burnt.

 

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

4-5 Gooey Medjool Dates, Pitted

1/2 Cup Applesauce

1/3 Cup/80ml Milk of Choice

 

Date Caramel:

3-4 Gooey Medjool Dates, Pitted

2-3 TBSP Milk of Choice

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

2. Blitz 1 1/2 TBSP of the oats to a fine flour. Add the rest of the oats, baking powder and salt. Blend three of the dates and 2-3 TBSP of applesauce, add a TBSP or two to help it blend. Add to the oats and stir. Chop up the rest of the dates and add to the mix. Add the milk till the oats are wet but not sloppy. Add some more applesauce if you want. Pour into your dish and bake for 17-20 minutes or till the oats are firm and golden. Invert onto a plate. If you want poke some holes into the top and drizzle on some maple syrup or liquid sweetener so it can seep in and soak into the 'sponge'.

3. Blend the dates for your sauce with the milk till smooth, you want a thick-iss consistency but not like paste. Spread on top of your oatmeal. Enjoy!

 

 

Banana, PB & J Overnight Oat Parfait

This recipe was born when I miss read this recipe. I thought it was for overnight oats, not a stove top parfait. So we I got everything to make it, and have it the next day for lunch at work I was like. Damn, I can't cook two separate batches of oatmeal at work. So I adapted it.

 

It was amazing. The raspberry oats doesn't work well by itself but when paired with the peanut butter oats (Which of course works. Peanut butter, banana and cinnamon. How can it not work?) it's fantastic. Especially when layered with gooey jam and sticky peanut butter.

 

 

Ingredients:

Peanut Butter Oats:

1/2 Cup/40g Rolled Oats

Pinch of Salt

1/2 Cup/180ml Milk of Choice

2-3 TBSP Peanut Butter OR 3 Servings of PB2 (This is what I used)

1/2 Ripe Banana, mashed

1 TBSP Chia Seeds

1/2 Tsp Vanilla Extract

Dash of Cinnamon

 

Raspberry Oats:

1/2 Cup/40g Rolled Oats

Pinch of Salt

1/2 Cup/180ml Milk of Choice

1/3 Cup Fresh Raspberries OR 1 Cup Frozen and thawed

1/2 Ripe Banana, mashed

1/4 Tsp Vanilla Extract

1 TBSP Chia Seeds

 

2-3 TBSP Jam, I used Strawberry

1-2 TBSP Peanut Butter, or PB2

Method:

Peanut Butter Oats:

1. Mix the oats and salt. Use some of the milk to make the PB2 (Or if using real peanut butter just add in all the milk at the end) Add the PB2/Peanut Butter to the oats, the vanilla and cinnamon. Mix. Add the chia seeds and then the milk and stir thoroughly. Cover and refrigerate overnight or for at least four hours.

Raspberry Oats:

1. Mix the oats and salt. Mash the raspberries with the banana and add the vanilla. Add the chia seeds and then the milk. Stir thoroughly. Cover and refrigerate overnight or for at least four hours.

 

In the Morning layer the oats with the PB2/peanut butter and Jam. Add some peanuts or more fruit on top if desired. Enjoy!

 

Mince Pie Baked Oatmeal

It's the middle of February. And I'm eating a mince pie.

 

This isn't a late Christmas post either, I ate this last week. It will of course go in my index under Christmas specials though.

 

The funny thing is I didn't plan to make this recipe. I don't like mince pies that much, I mean it maybe fruit and spice, but traditional mince pies have suet. Suet. Now this isn't the healthy person in me going all "That's so unhealthy, that's gonna go straight to my hips. Blah..Blah..Blah!" It's the fact that its little bits of animal fat. In spiced fruit.

 

That's just gross.

 

But I saw Deliciously Ella's post on the Waitrose Youtube channel and decided. "I'm gonna make that into oatmeal!" Like I always do when seeing new food.

 

Ingredients:

1/2 Cup/45g Rolled Oats
1/4 Tsp Baking Powder
Pinch of Salt
1 1/2 TBSP Ground Almonds
3 Gooey Medjool Dates, pitted
1/3 Cup/80ml Milk of Choice

Filling:
1 Apple
Handful of Raisans
Handful of Currants or Sultanas
Hanful of Dried Cranberries
Juice of Half and Orange
1-2 Tsp Maple Syrup or Sweetener of choice, adjust to taste
1/4 Tsp Coconut Oil
1/2 Tsp Cinnamon
1/4 Tsp Ginger

Method:

1. Preheat you oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.
2. Put all the filling ingredient in a saucepan, heat on a medium heat till all the fruit is soft. Add more juice if needed so the pan doesn't boil dry. Taste and adjust spices/sweetener to taste.
3. Blitz 1 1/2 TBSP of oats to a flour, pour into a bowl with the baking powder, salt and almonds and stir. Blend the dates with a 2-3 TBSP of milk till smooth. Add to the oat mix and mix. Add more milk till the oats are wet but not sloppy.
4. Pour your filling into your dish. Top with your oats. Bake for 17-20 minutes till the top is firm and golden. Enjoy!

White Chocolate & Orange Baked Oatmeal

 

I have also made this oatmeal adding a handful of milk chocolate chunks for added indulgence. Leave it plain, add the extra chocolate, add extra white chocolate.

 

Its beautifully zesty and dessert-like.

 

 

 White Chocolate & Orange Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

1 1/2 TBSP Ground Almonds

1 Orange, Juice and Zest

1-2 Tsp Maple Syrup or sweetener of choice

1/4 Cup/60ml Milk of Choice

 

White Chocolate Frosting:

30g White Chocolate

2-3 TBSP Plain Yogurt, I use Greek 0%

 

2-3 TBSP Marmalade

Method:

1. Preheat you oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

2. Blitz 1 1/2 TBSP of the oats and baking powder to a fine flour. Mix with the ground almonds and salt. Add 1/2 Tsp orange zest. Squeeze 1/4 of the orange juice into your mix, stir in the maple syrup and then the milk bit by bit till the oats are wet but not sloppy. Pour into your dish and bake for 17-20 minutes, till set and golden. Set aside to cool for a minute or two.

3. Melt the chocolate and add the yogurt 1 TSP at a time, whipping till smooth. Keep adding till its thick and creamy. Taste with each addition and stop adding before the chocolate taste is lost.

4. Spread your frosting on top of your oatmeal, add your marmalade. Enjoy!

Coconut & Blackberry Overnight Oat Parfait

Coconut & Blackberry Overnight Oat Parfait

Ingredients:

1/2 Cup.40g Rolled Oats
Pinch of Salt
1/2 Cup/120ml Coconut Milk
1 Tsp Maple Syrup or Sweetener of Choice
1 TBSP Chia Seeds
1-2 TBSP Desiccated Coconut
Almond Milk, if needed

Coconut Yogurt
Bug Handful of Blackberries, Fresh or Frozen and thawed *
1-2 Tsp Maple Syrup or liquid sweetener of choice *
Flaked and Desiccated Coconut

*If using fresh either heat them up to break them down and release some of their juices or smash with a fork. Stir with the maple syrup to sweeten as the berries can be sour.
If using frozen, like I did, thaw them overnight in the fridge drizzled with some sweetener, taste in the morning and add more if desired.

Method:

1. Mix all the oat ingredients, except the almond milk, cover and refrigerate overnight or for at least four hours.
2. In the morning add extra milk to the oats if their too thick. Layer with the blackberries, desiccated coconut and yogurt. Top with the flaked coconut. Enjoy!

Coconut, lime, peach & passion fruit Stove Top Oatmeal

This combination is zesty, tart and juicy. The thick coconut base makes and interesting contrast to the fruit.

 

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

3/4-1 Cup Milk of Choice, I used 1/2 Cup Coconut and almond for the rest

1 Tsp Maple Syrup or sweetener of choice

1-2 TBSP Desiccated Coconut

2-3 Ripe Peaches, peeled and stone removed

2-3 Passion fruits, strain the pulp to get the juice (Eat the seeds whilst you cook)

Coconut Yogurt, I used COYO

1 Lime, Juice and Zest

Method:

1. Bring the milk almost to the boil, add oats and reduce to heat to medium.

2. When more of the liquid has absorbed add the sweetener and coconut. Chop up 1/2 peaches and add to the oatmeal, slice the rest and squeeze over the lime juice.

3. Once the oats reach a consistency you like pour into a bowl, top with the yogurt, peaches, passion fruit juice and the zest. Enjoy!

Cherry & Coconut Overnight Oat Parfait

Another breakfast at work. You can see all the pots I have to use to bring it all in. I get a lot of comments form co-workers on how organised and prepared I am.

 

Hey, my oats are important to me.

 

 Cherry & Coconut Overnight Oat Parfait

Ingredients:

1/2 Cup/40g Rolled Oats
Pinch of Salt
1/2 Cup/180ml Milk of Choice
1 TBSP Chia Seeds
1-2 TBSP Desiccated Coconut
Optional: 1 Tsp Maple Syrup or sweetener of choice

Handful of fresh Cherries
Coconut Yogurt, I use COYO
Cherry Jam/Conserve
Flaked and Desiccated Coconut

Method:

1. Mix all the oat ingredients, cover and refrigerate overnight or for a least four hours.
2. In the morning add more milk to the oats if their too thick. Layer with the fresh cherries, jam, yogurt and desiccated coconut. Top with flaked coconut. Enjoy!

Coconut, Pear & Pomegranate Stove Top Oatmeal

Coconut, Pear and Pomegranate Stove Top Oatmeal

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

3/4-1 Cup Milk of Choice, I used 1/2 Cup Coconut and the rest almond

1/2 Tsp Vanilla Extract

1 Ripe Pear, chopped into chunks (Save some for the top)

2-3 TBSP Desiccated Coconut

Pomegranate Seeds

 

Coconut Yogurt, I use COYO

Flaked Coconut

Method:

1. Bring the milk and pear to the almost boil, add the oats and reduce to a medium heat.

2. When more of the liquid has absorbed add the vanilla and coconut.

3. Once the oats reach a consistency you like swirl in some pomegranate seeds and some yogurt, pour into a bowl, top with more yogurt, pomegranate seeds, toasted coconut and pear chunks. Enjoy!

 

White Chocolate & Peppermint Overnight Oat Parfait

Wonder why I post lots of pictures, with little writing?

 Its because I take tons of them, almost every time, and I want to use as many as possible.

 

 Even if they look the same, I have to choose between them. And sometimes I can't.

 White Chocolate & Peppermint Overnight Oat Parfait

Ingredients:

1/2 Cup/40g Rolled Oats
Pinch of Salt
1-2 Tsp Maple Syrup or sweetener of choice
1/2 Cup/120ml Milk of Choice
1 TBSP Chia Seeds
Few Drops Peppermint Extract

White Chocolate Yogurt:
30g White Chocolate
2-3 TBSP Plain Yogrut, I use Greek 0%

Mint Leave (Completely optional)

Method:

1. Mix all the oat ingredients, cover and refridgerate overnighrt or for at least four hours.
2. In the morning melt the chocolate, leave to cool for a few miniutes. Add the yogurt TSP at a time, whipping well after each addition. Keep adding till its thick and creamy, stop if the chocolate flavour begins to lessen.
3. Add extra milk to the oats if their too thick. Layer the oats and the yogurt. Top with a mint leave. Enjoy!

Cranberry & Coconut Overnight Oat Parfait

Please, ignore the unsightly background to these pictures. I had this breakfast at work and the shed we eat in does get messy very quickly.

 

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

1/2 Cup/120ml Coconut Milk

1 TBSP Chia Seeds

1-2 TBSP Desiccated Coconut

2-3 TBSP Dried Cranberries

Almond milk, if needed

 

2-3 TBSP Cranberry Sauce

Coconut Yogurt, I use COYO

Flaked and Desiccated Coconut

Method:

1. Mix all of the oat ingredients, except the almond milk. Cover and refrigerate overnight or for at least four hours.

2. In the morning add some almond milk to the oats if their to thick. Layer the oats with the coconut yogurt, desiccated coconut and cranberry sauce. Top with the coconut flakes. Enjoy!

White Chocolate & Coconut Overnight Oat Parfait

White Chocolate & Coconut Overnight Oat Parfait

 

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

1/2 Cup/120ml Coconut Milk

1 TBSP Chia Seeds

1-2 TBSP Desiccated Coconut

1/2 Tsp Vanilla

Almond milk, if needed

 

Coconut Yogurt, I use COYO

 

White Chocolate Yogurt:

30g White Chocolate

2-3 TBSP Plain yogurt, I use Greek 0%

 

Flaked and Desiccated Coconut

Method:

1. Mix all the oat ingredients, except the almond milk. Cover and refrigerate overnight or for at least four hours.

2. Make the white chocolate yogurt. Melt the chocolate and let sit for a few minutes. Add the yogurt 1 Tsp at a time, whip well with each addition. Keep adding till the yogurt is smooth and creamy. Taste as you go, stop adding yogurt if the chocolate flavour is lessening.

3. In the morning add almond milk to the oats if their too thick. Layer the oats, white chocolate yogurt, desiccated coconut. Top with more coconut. Enjoy!

 

After Eight (Chocolate Mint) Overnight Oat Parfait

This was made at Christmas. Wanting to explore more on the chocolate mint combo. Its to mimic a 'After Eight' chocolate, a Christmas staple in my house, with its ooey gooey mint crème filling (They actually put stuff in so it stays 'melty' and doesn't harden) and bitter dark chocolate shell.

Go easy on the peppermint extract though. There's a very, very fine line between minty goodness and...toothpaste.

Nobody wants that for breakfast.

After Eight Overnight Oat Parfait

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

2 TBSP Cocoa Powder

1 TBSP Maple Syrup or sweetener of choice

1 TBSP Chia Seeds

1-2 TBSP Plain Yogurt, I use Greek 0%

1/2 Cup/120ml Milk of Choice, I used Chocolate

 

Mint Yogurt:
1/2 Cup Plain Yogurt, I use Greek 0%

1 TBSP Maple Syrup or Sweetener of choice

A few drops of Peppermint Extract

 

Optional:

Raw Chocolate Sauce

Handful of Chocolate Chips

Method:

1. Mix all the Oat ingredients, cover and refrigerate overnight or for at least four hours.

2. In the morning mix up the yogurt to taste. Make the sauce. Add the chips to the oats if using, and extra milk if its thick, to make the oats a consistency you like.

3. Layer all together and top with a sprig of mint (Totally optional, I had fresh cause I was making other recipes that week). Enjoy!

Winter Compte Stove Top Oatmeal

I always thought prunes were disgusting things. Before I realised they were just dried plums. And I love plums. I'm looking forward to when they really come back into season, so I can do more recipes with them.

 

 

The addition of yogurt to this recipe is completely optional, it just makes it more creamy. But the banana in the oats, is needed. Add one or just half, it bulks it out and gives great flavour. Just adjust to your preferred level of banana-eryness.

Winter Compote Stove Top Oatmeal

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

2/3-1 Cup Liquid of Choice, I use Almond milk

1/4 Tsp Cinnamon

1/2 Tsp Vanilla Extract

1/2 - 1 Banana, mashed

 

Optional: 1 TBSP Flaxseed

 

Compote:

1 Banana, cut into coins

Big Handful of Dried Prunes and Apricots, chopped in half

1 TBSP Maple syrup or liquid sweetener of choice

1/4 Tsp Cinnamon

2-3 TBSP Water

 

Optional: Yogurt, I used Greek 0% mixed with some Maple Syrup and Vanilla Extract

Method:

1. For the Compote: Put the Prunes, Apricots, Maple Syrup, Cinnamon and Water in a saucepan over a medium heat. Bring to the boil and reduce to a simmer, cover and cook for 10 minutes or till the fruit is soft. Check every now and then so it doesn't boil dry and add more water if needed. Once cooked add the Banana, stir and set aside.

2. For the Oats: Bring the liquid to the an almost boil, add the oats (And Flaxseed) and reduce the heat to medium.

3. When more of the liquid has absorbed add the Cinnamon, Vanilla and the Banana.

4. Once the oats reach a consistency you like pour into a bowl, top with yogurt if using and then the compote. Drizzle on some more Maple Syrup if desired. Enjoy!