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!
No comments:
Post a Comment