Here are 5 scrumptious baked oats recipes for you to try when you’re next feeling adventurous.
We’ve paired classic flavours with a delicious oat base that will make anyone’s morning worth it. Our oat base will generously fill four breakfast bowls, so feel free to share and taste the others in a baked oats breakfast buffet! If you want to only make one variation at a time, blend all the ingredients together except the baking powder and refrigerate for up to 3 days, then blend through the baking powder when you’re ready, or make half the recipe for a smaller quantity.
RECIPE
- 8 eggs
- 4 tbsp honey
- 3 ripe bananas
- 4 teaspoon baking powder
- ¼ tsp salt
- 4 cups rolled oats
METHOD
1. Preheat the oven to 180ºC.
2. Add all the ingredients into a food processor and blend until combined and smooth. The oats will have a slightly grainy texture, that is good! (Make half the recipe at a time if your blender is too small).
3. Follow the steps below to create each baked oats variation!
4. Each of the variations generously fills 1 breakfast bowl. Bake for 15-18 minutes until set but still slightly wobbly.
Chocolate baked oats
1. Fill your first bowl with the oat base and stir through 1 1/2 tbsp of cocoa.
2. Fold in 40g chopped dark chocolate or 2 tbsp chocolate spread.
Peanut butter baked oats
1. Fill your second bowl with the oat base.
2. Add 2 tbsp of smooth peanut butter to a separate small bowl and mix together with 1/4 cup of milk, the mixture may seize up a bit, but keep adding more liquid and stirring until it is smooth. Fold this mixture through the oat base.
Raspberry & white chocolate baked oats
1. Fill your third bowl with the oat base.
2. Add 60g frozen raspberries to a pot over medium heat with 1 tbsp sugar and 1tsp lemon juice. Stir for 5-10 minutes until saucy and broken down, remove from the heat.
3. Add this compote to the oats with 40g of chopped white chocolate.
Apple crumble baked oats
1. Fill your fourth bowl with the oat base.
2. Cut half an apple into very small cubes, add these to a pan over medium heat along with 2 tbsp butter and ¼ cup brown sugar. Stir until the apples are soft and the butter and sugar has caramelised, about 5 minutes.
3. For the crumble, add 2 tbsp of treacle sugar and 2 tbsp of butter to a bowl. Beat together using a spoon. Add ½ cup flour and mix until a soft crumb forms.
4. Fold the apple mixture into the oats and top with the sugar crumble and light dusting of cinnamon.
Tiramisu baked oats
1. Fill your last bowl with the oat base and stir through 1 tbsp of cocoa.
2. Add 1 tsp of instant coffee to ¼ cup of hot milk, stir to dissolve the coffee, add this to your oat base and stir though.
3. Once baked, top with ½ cup of double cream yoghurt and finish with a dusting of cocoa powder.
Don’t forget to tag us on instagram @foodandhomesa when you make these delicious breakfast bowls!
Speaking of decadent breakfasts, ALSO SEE: CHOCOLATE AND OAT BREAKFAST BROWNIES
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
