Baked
oats are currently my go-to breakfast. They’re incredibly simple to make; can
easily be prepared the night (or two days!) before; the flavour combinations
are endless; and they keep me full all morning. I love making mine in muffin
cases – I have the most amazing silicone ones, which are easy-to-clean, as well
as to use. You could quite easily make larger portions in ramekins, but I quite
like having three mini muffins each morning. I’ve practised this so many times,
so what started out as trial and error, is now actually perfection! Once you’ve
got the basics, you can add anything you like... I’ve included some of my
favourites below to get you started.
This
recipe makes six muffins
Ingredients
·
80g
oats
·
200ml
milk (I use unsweetened almond milk)
·
1
egg, beaten
Once
you’ve mixed these three ingredients, you can start getting creative. I always
add these to the basic mixture before transferring to the cases.
Lemon & Blueberry
·
Zest
& juice of one lemon
·
Handful
of blueberries
Strawberry & Banana
Proats
·
3
scoops strawberry protein powder
·
1
banana, mashed
Choco-nana-nut
·
3
scoops chocolate protein powder
·
1
banana, mashed
·
1tbs
crunchy peanut butter
Cherry Bakewell
·
Handful
of raspberries
·
Handful
of flaked/chopped almonds
A
tip – if you’re using protein powder, mix this with the milk and leave it to
settle slightly. The immediate bubbly formula makes it slightly difficult to
combine with the other ingredients and also spoon into the muffin cases.
Once
your ingredients are combined and spooned into the cases, bake in the oven for
25 minutes on gas mark 5 – or until the oats are baked and the tops are golden.
I
make these in batches of six – so three muffins for two days. These will keep
in an air-tight container for three days before going soggy... so enjoy them
while they’re fresh!
Please let me know if you try this, or any of my other recipes.
Love, Lucy xx
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Love, Lucy xx