Lemon & Hazelnut Baked Oatmeal

 

This oatmeal is based off my 18th birthday cake; Lemon sponge with Chocolate Praline filling. Basically lemon base with a homemade extra simple chocolate hazelnut filling.

 

Yes, it's an odd combo. When I first ordered it a few months before my B-day last year I was unsure it would work. But Goddamn did it.

 

I made my own filling with hazelnut butter and chocolate, but you could easily use Nutella, homemade Nutella or a cheaper own brand chocolate hazelnut spread. But I would spring for the good stuff. Or better yet, make the good stuff. So it's far better for you.

 

 Lemon Hazelnut Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1 1/2 TBSP Flaked or Whole Almonds (Or 1 TBSP Ground Almonds)

1/2 Tsp Lemon Zest

1-2 Tsp Maple Syrup or Sweetener of Choice

1/4 Cup/60ml Milk of Choice

 

Filling:

2 TBSP Hazelnut Butter

20-30g Chocolate, I used Dark

 

Optional: Extra Chocolate for drizzle and Roasted Hazelnuts, roughly chopped

Method:

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

2. Grind up 1 TBSP of oats to a flour with the almonds (If not using already ground almonds in which case just gring the oats). Mix the oat flour, ground almonds, remaining oats, baking powder and salt. Add the lemon and sweetener, then the milk till the oats are wet but not sloppy. Adjust the sweetener to taste. Pour into your dish and bake for 17-20 minutes till firm.

3. Melt the Chocolate and mix into your hazelnut butter. Depending on how runny your butter is add the chocolate slowly, adding to much will make it to runny. I add about 30g of chocolate in and it was like a thick sauce. You can place it in the fridge for a few minutes to thicken up a bit.

4. Invert your oatmeal onto a plate. Scoop out a rounded well in the center of your oatmeal. You want to do this whilst it's still really warm so that it melts your filling. Pour in your filling, top with hazelnuts, melt your chocolate and drizzle over. Enjoy!

Pomegrante and Chocolate Peanut Butter Brownie Baked Oatmeal

 

If served whilst still warm the peanut butter goes all gooey. When cut into it melts like a lava cake. The pomegranate seeds work as sharp bursts in contrast.

I seem to be making a lot of brownie based recipes lately. Because...brownies. For breakfast.

* In terms of the peanut butter either use PB2 or  regular peanut butter, following the recipe below or just use shop bought chocolate peanut butter. You could sub almond/cashew/hazelnut butter.

 

Pomegranate & Chocolate PB Brownie Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
2 TBSP Cocoa Powder
Dash of Cinnamon
20-30g Chocolate, I use dark, depending on desired fudgey-ness
1/4 Ripe Avocado
2-3 Tsp Maple Syrup or Sweetener of Choice, to taste
1/4 Cup/60ml Milk of Choice

Peanut Butter: *
2 Servings of PB2/ 2 TBSP Peanut Butter
2 TBSP Cocoa Powder
1-2 Tsp Maple Syrup or Sweetener of Choice, to taste

Pomegranate Seeds

Optional: More Chocolate for a drizzle

Method:

1. Preheat your oven to 180C/350F/Gas Mark 4. Grease a dish or ramekin.
2. Melt the chocolate. Mix the dry ingredients for the oats, add the chocolate and avocado, then the milk bit by bit till the oats are wet but not sloppy. Add the sweetener to taste. Pour into your prepared dish bake for 17-20 minutes till firm. Make the Peanut butter mix whilst it's cooking. Let cool for a minute. Invert onto a plate.
3. For the Peanut butter mix: Make the PB2, or use regular peanut butter, add the cocoa powder then maple syrup to taste, keep mixing till smooth.
4. Scoop a rounded well from the center of your oatmeal, spoon in your peanut butter and top with pomegranate seeds. Melt the extra chocolate and drizzle over. Enjoy!

PB & J Doughnut Baked Oatmeal

 

 

I made this oatmeal especially for Red nose/ Comic Relief. A annual event each year to raise money for different charities supporting an all manner of causes both in the UK and in third world countries. The whole country bakes, dresses up and does silly things to raise money and in the evening the BBC hold a live TV broadcast for hours in which celebrities do comedy sketches and participate in special versions of normal TV shows, as well as showing what people have done around the country and videos of what the money from last year has done and what this year's money will do. It's usually a great night. Throughout they give updates on donations.

 

So I gave my breakfast a 'Red nose', yes we sell/buy special red noses with faces on them and everything as part of the money raising.

 

 

Of course you don't have to give your doughnut a face, just sprinkle with toasted peanuts or swirl with more jam.



PB & J Doughnut Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
1 1/2 TBSP Whole/Flaked Almonds, blitzed to a flour (Or 1 TBSP Ground Almonds)
1 TBSP Peanuts, roughly chopped
2 Servings of PB2 or 2 TBSP Peanut Butter
1/4 Cup/60ml Milk of Choice
Optional: Sweetener of Choice, to taste

Filling:
1 TBSP Jam of Choice, I used Strawberry
2 Servings of PB2 or 2 TBSP Peanut Butter
1/2 TBSP Peanuts, roughly chopped (Raw or Toasted)

Method:

1. Preheat your oven to 180C/350F/Gas Mark 4. Grease a dish or ramekin.
2. Mix up the PB2, if using. Combine the dry ingredients in a bowl, including the ground almonds. Mix in the PB2 and peanuts. Add the milk bit by bit till the oats are wet but not sloppy. Add sweetener to taste if needed. Bake for 17-20 minutes or till golden and firm. Let cool for a minute, invert onto a plate. Cut in half and chose which side will be your top. I used mine upside down. Cut a circle out of the top half. Dollop the jam into the center of the bottom half and make up the PB2 and spread 1/2 around the jam, sprinkle with some peanuts. Place the top on top and spread the rest of the PB2 on top. Enjoy!

Date, Orange & Almond Baked Oatmeal

 I have already made many baked oatmeal's with dates and nuts, with and without frosting; Date & Cashew (With) and Date & Walnut (Without) as well as dates and oranges; Date & Orange Pound Cake (Without) so I thought I would combine them.

 

 Date, Orange & Almond Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

3 Gooey Medjool Dates, Pitted

1 TBSP Ground Almonds (Or 1 1/2 TBSP Flaked or whole almonds)

Zest of 1 Orange

Dash of Cinnamon

1 Tsp Maple Syrup or Sweetener of Choice

 

Almond Date Caramel:

3 Gooey Medjool Dates, Pitted

1 Tsp Almond Butter

2-3 TBSP Milk of Choice

 

Flaked Almonds, Toasted

Method:

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

2. Blend 1 TBSP Oats to a flour (With the almonds if blending almonds to ground almonds). Mix with the rest of the oats, salt, and baking powder (And ground almonds if not grinding them with the oats). Zest in the orange.

3. Blend the dates with the applesauce and 2-3 TBSP of the milk till smooth. Stir into your oats, add the rest of the applesauce, cinnamon and then the milk bit by bit till the oats are wet but not sloppy. Add the sweetener to taste. Pour into your dish and bake for 17-20 minutes or till firm. Let sit for a minute then invert onto a plate.

4. Blend the caramel ingredients till smooth. Spread on top of your oatmeal. Top with the almonds. Enjoy!

 

Apricot & White Chocolate Peanut Butter Baked Oatmeal

 

The flavours of this oatmeal pair perfectly.

 But I would strongly recommend trying other jams in place of the apricot (After you've tried and loved this combo first of course) raspberry would be the most obvious choice as it's the classic combo but I would also try blueberry, strawberry, blackberry.

 

* You can choose from three options for this oatmeal.

1. Use PB2, it's controversial but I use it for more bulk for less fat/calories. (Just follow the recipe below in regards to the use of PB2 and Chocolate)

2. Use regular Peanut Butter, obviously tastes better and has better texture. (For this you will need to add the white chocolate like in the recipe)

3. If you live in the US or don't mind paying import charges, then you probably have access Peanut Butter & Co White Chocolate Wonderful Peanut Butter. Use this in place of the PB/Peanut Butter and white chocolate mix. (Side note: I made my own mix for a reason, unless you have it or can access it cheaply or easily don't bother, I've tried the peanut butter myself. Not a fan. Not a strong white chocolate taste)

Apricot & White Chocolate PB Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
2 Servings PB2/2 TBSP Peanut Butter *
20g White Chocolate
1/4 Cup/60ml Milk of Choice
Optional: Sweetener of Choice to taste

Filling:
1 Rounded TBSP Apricot Jam/Conserve/Preserve or to American's 'Jelly'

Drizzle:
Extra White Chocolate, a few cubes or a handful of chips

Method:



1. Preheat your oven to 180C/350F/Gas Mark 4. Grease a dish or ramekin.
2. Melt the chocolate for the oats, let cool for a minute. Mix up the PB2 and mix in the chocolate. (Or mix the chocolate into your regular peanut butter) Mix the dry ingredients for the oats, add the peanut butter mix and add milk till the oats are wet but not sloppy. Taste and add sweetener if desired.
3. Pour into your dish, if it's thick enough make a circular 'well' in the middle, about half the depth of the oats (This is for your jam later), if your oats are to loose like mine were don't worry. Bake for 17-20 minutes, till golden and firm. Let cool for a second, invert onto a plate or leave in the dish, scoop out a 'well' in the center and spoon in your jam, melt the remaining chocolate and drizzle over. Enjoy!