Eating oats for breakfast has been my favourite thing – verging on a year now. I don’t have to tell you how easy it is, but the reason I love it is that the possibilities are endless. You can use whatever’s lying around and still have a healthy, yummy breakfast that’s quick and easy.
Even though my passion for oats and finding really cool new recipes can span oceans – I became content on eating it the same way every morning. This was true until I found this lovely recipe by Deliciously Ella. Has anyone ever heard of baked oats before? I certainly haven’t – and it changed my life.
Making baked oatmeal is great not only in terms of flavour but also for meal prepping. Baking the oats gives it time to absorb all the ingredients flavours – intensifying the sweetness and taste. This recipe is so good that you wouldn’t want to eat anything else for the rest of the week.
My recipe below is inspired by Ella’s but still retains its essence.
- 1 cup whole oats
- handful fresh/frozen
- handful fresh/frozen raspberries
- 1/2 cup mixed nuts (almonds, cashews, walnuts)
- 2 ripe bananas
- handful dried cranberries
- 5 tbsp almond milk
- 1 tsp cinnamon
- 1 tbsp honey (optional)
- splash of vanilla essence
- This recipe produces 4 servings.
- If you aren’t into eating heavily sweet things in the mornings: remove the honey – the banana gives enough sweetness.
- For more health benefits things like chia seeds can also be added to the mix.
- Preheat oven to 180 degrees Celsius (she recommends the fan setting)
- soak the oats in a bowl with boiling water for 10min (pour until top is covered)
- mash up the banana, chop or break up the nuts and add in the oats.
- Add in the rest of the ingredients and mix well
- Place mixture in a medium-sized baking dish.
- Cook for 20min.