This
is a recipe I’ve wanted to share for a couple of weeks now and if you’ve seen
my Instagram you’ll know I’ve been loving baked oats! A lot of the girls at
work have been talking about them, a couple are on Slimming World and the
others are right gym bunnies at the minute – but a quick Google search will
find countless recipes. I’ve been experimenting with different flavours and
quantities, so here are the first two I’ve tried.
Blueberry baked oats –
makes 4; serving size 2
Ingredients
·
70g
oats
·
100ml
unsweetened almond milk
·
1
stick (4g) Natvia sweetener
·
Couple
of drops vanilla essence
·
1
egg
·
40g
blueberries
Chocolate banana baked oats
– makes 6, serving size 3
Ingredients
·
70g
oats
·
100ml
unsweetened almond milk
·
1
stick (4g) Natvia sweetener
·
Couple
of drops vanilla essence
·
1
egg
·
1
banana
·
2
tsp Green & Black’s organic cocoa (or equivalent)
·
½
tsp cinnamon
Method
·
Beat
the egg and add all wet ingredients in a mixing bowl
·
Add
the dry ingredients and stir thoroughly
·
Using
a muffin or baking tray, place cake cases
·
Spoon
the mixture into each case
·
Bake
on gas mark 6 for 25-30 minutes, or until tops are golden brown and bottoms are
cooked. If the bottoms are soggy, take out the cases and bake upside down for a
further 5 minutes
·
Serve
on own, or with yogurt/fruit/whatever you wish
This
is such a quick and easy recipe which can easily be made the night before.
Keeping the oats in an air-tight container, they’ll stay fresh for three days –
I don’t think I’d make a week’s batch! Next up, I’d love to try almond &
raspberry, or cocoa & coconut. I’m feeling really inspired to keep up
baking oats, because they are so filling but it almost feels like a treat
having them for breakfast.
What
are your favourite flavour combinations? Let me know if you try this or any of
my other recipes.
Love,
Lucy xx
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Love, Lucy xx