Baked Oats are one of my go to weekend breakfasts (when I’m not demolishing avocado or weetabix) as they are super quick to prepare, simple and take 20 minutes in the oven.
The beauty of baked oats is that you can put any ingredients in, from blueberries to peaches to chocolate chips.
Baked oats are great as they are packed with fibre, can be adapted for any requirements (for vegan substitute the egg for a well mashed banana) and will keep you full until lunchtime. You can easily use frozen fruit in the oats and top with anything you fancy (I totally smothered mine in sweet freedom chocolate sauce afterwards). If you are following a slimming world plan they can be free if you use your healthy extra B.
Equipment
- Ramekin dish
- Spoon
- Baking tray (incase it spills)
Ingredients:
- 40g Porridge Oats (not instant)
- 1 Egg
- 1 tbsp yoghurt (any natural yog/ subsitute will do)
- 1 splash of vanilla
- 20g fruit/ chocolate chips
- yoghurt/ chocolate sauce for topping
Method
- Preheat your oven to 180°C
- Lightly grease your ramekin dish and pour all of your ingredients in, stirring well.
- Put your ramekin dish onto your baking tray and into the oven for 20 minutes until golden, risen and hard to the touch
- Add any toppings and dig in