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Baked Breakfast Oatmeal

July 29, 2012

Breakfast Oatmeal

This recipe comes from a pin I found on Pinterest. You can try it with any combination of fruit/spices/chocolates – whatever takes your fancy.

It can be made ahead but best made in the morning and enjoyed fresh and warm.

Try the following combinations: banana, choc chip and cinnamon; pear and cinnamon; blueberry, raspberry and pecan nuts; strawberries and white chocolate; almonds, dark chocolate and raspberry…

Get busy, get creative!


To make 6 individual banana, raspberry and almond portions:

  • 10 tbsp porridge oats
  • 1 tbsp brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 200g raspberries
  • 1 banana
  • 50g almonds, chopped
  • 50g dark chocolate, cut into small pieces
  • 250ml milk
  • 1 small egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract

    Baked Breakfast Oatmeal

Preheat the oven to gas mark 3/150C.

In a bowl mix together the oats,sugar, baking powder, cinnamon and salt.

Slice the banana into 18 pieces and place 3 in the bottom of each hole of a 6-hole silicone muffin tray.

Divide the oat mixture evenly between the 6 holes and cover the banana.

Sprinkle over the almonds and place 4 raspberries in each hole.

In another bowl, mix together the milk, egg, butter and vanilla.

Divide evenly between each hole and fill to the top.

Sprinkle over the chopped chocolate and bake for 30 minutes until milk has been absorbed and the ‘cakes’ are firm.

To crisp the tops, sprinkle with a bit of brown sugar and grill for 20 seconds.

Turn out and serve with more fresh raspberries and a drizzle of maple syrup.



One Comment leave one →
  1. July 30, 2012 3:20 am

    Awesome idea!
    This looks like a great portion-controller!! 🙂 I need to try this.


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