1. Preheat the oven to 180 degrees Celsius. 2. In a bowl, mix together all the ingredients, excluding the blueberries. 3. Grease an oven proof dish (we have the perfect single serve baked oats dish available in the accessories section of our online shop). 4. Empty half of the mixture into the dish, sprinkle half of the blueberries on top, then add the remaining mixture and sprinkle the last of the blueberries on top (lightly pressing them in). 5. Bake in the oven for 15 minutes or until golden brown. 6. Top with your favourite plain/vanilla yoghurt and enjoy!
This ‘Maple & Raspberry Baked Oats’ recipe is a twist on the classic PB & J flavour. A simple and delicious recipe that can also easily be baked the day before and reheated if you’ve got a busy morning.
• 40g Oat Pantry Maple & Pecan Pie Porridge Oats • 1 level tsp of maple syrup or your sweetener of choice • 1 small egg or chia/flaxseed egg for a vegan friendly version (replace an egg with 1 tablespoon of chia seeds or ground flaxseeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before) • 100g plain yoghurt of your choice
• 1 tbsp Hungry Squirrel Royal Raspberry Nut Butter • 1 tbsp of raspberry jam or a homemade version (5 raspberries, 1 tsp chia seeds and a dash of water, microwaved for 30 secs at a time until the fruit can be mashed into a jam like consistency)
1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl (excluding the raspberry jam and raspberry nut butter) and mix together well.
3. Transfer the mixture to a small ovenproof dish. Add the tbsp of raspberry jam to the centre of your mixture and drizzle the Hungry Squirrel Royal Raspberry Nut Butter around the jam. Then bake in the oven for 25-30 minutes, or until browned.
This super simple baked oats recipe tastes just like a warm hot cross bun, you can’t beat cake for breakfast! It’s made with all healthy, whole food ingredients to start your day off right and nourish your body from the inside out.
• 60gOatPantry Cinnamon Bun Porridge Oats • 130ml milk of choice • 1 tsp baking powder • 1/2 banana • 3 tsp of maple syrup • 2 tbsp plain yoghurt of choice • 1/2 tsp ground cinnamon
1. Pre-heat oven to 180 degrees Celsius & grease an oven proof dish. 2. Into a food blender, add the Oat Pantry Cinnamon Bun Porridge Oats, baking powder, milk, 1 tsp maple syrup & half a banana. 3. Blend until fully combined. Empty 3/4 of the mixture into the oven proof dish. 4. In a small bowl, mix together the plain yoghurt, the remaining 2 tsp of maple syrup and cinnamon, until well combined. 5. Place 1/2 the creamy mixture in the centre of the oat mixture (other 1/2 will be used as a topper). Then layer the remaining oat mixture on top. 6. Place in the oven for approximately 15 minutes or until browned. 6. Create a cross design with the remaining creamy mixture on top. 6. Enjoy!
If you’re looking for the perfect single serve baked oats dish, look no further than the accessories section on our online shop here.
Want to feel like you’re eating cake for breakfast? Then you need to try this Cinnamon Roll Baked Oats recipe. It looks and tastes like a cinnamon roll but is healthy, packed with nutrients and is the best way to start your morning.
In a mixing bowl, combine the mashed banana, coconut oil, maple syrup and mix. Then add the dry ingredients: oat flour, salt, baking powder, and almond flour or extra oat flour until a dough forms. You don’t want the dough to be too sticky so add more oat flour as required, so you can get it to a consistency where you can roll it.
Next, in a separate small bowl, mix together the cinnamon and coconut sugar. Then roll out the dough you prepared previously and brush with more melted coconut oil, and then sprinkle on the cinnamon sugar to one side of the dough (this will be the inner side when you come to roll the dough). Cut the dough into four equal strips and start rolling. You can either make 4 separate rolls, or combine them all together, which is what we did to make this one large baked oats roll.
Then, bake the roll in a ramekin dish or mug (ensuring what you choose to use is oven safe) at 180 degrees Celsius for about 10 minutes.
If you’d like to add the vanilla ‘icing’ we have drizzled on top, simply mix one tablespoon of plain yoghurt of your choosing with one teaspoon of vanilla protein powder, and a dash of water and mix together. You could also just use vanilla flavoured yoghurt.
This recipe definitely makes it onto both Santa’s naughty and nice list! It tastes so good it should be naughty but with all the wholegrain goodness of oats and with 100% natural plant based ingredients, there’s a healthier twist.
1. Pre-heat oven to 180 degrees Celsius and grease an oven proof baked oats dish, we have some perfect single serve baked oats dishes in the accessories section on our online shop here. 2. In a saucepan mix together the middle filling ingredients, you only need to heat for 1-2 minutes on medium heat until the nut butter has melted and coated itself around the fruit. 3. Into a food blender, add porridge oats, baking powder, almond milk and banana. 4. Blend until fully combined. 5. Empty half the mixture into the oven proof baked oats dish. 6. Add your filling into the middle of the mixture and then top with the remaining baked oats mixture. 5. Place in the oven for approx. 15 minutes or until browned. 6. Top with a little custard and enjoy!
1. Preheat oven to 180°c. 2. In a bowl mix together all your baked oats mixture ingredients. 3. Then grease your Oat Pantry Baked Oats Dish and tip half of the baked oats mixture into the dish. 4. Then mix together in a separate bowl your cream cheese filling. And spoon on top of your half baked oats mixture in the middle. 5. Next, place the other half of your baked oats mixture on top. 6. Top with sliced banana and a sprinkle of cinnamon. 7. Bake for 15-20 mins until golden brown. 8. Enjoy!
Strawberry, banana and chocolate… what could be better? This recipe tastes just like dessert for breakfast! But, it’s made with all healthy, whole food ingredients to start your day off right and nourish your body.
Chop into slices the strawberries and other half of the banana. Then place into the top of the mixture, scattering around and lightly pressing into the mixture. Sprinkle the dark chocolate drops on top.
Place in the oven for approximately 15 minutes or until browned.
If you love carrot cake, then you’ll be sure to love this baked oats breakfast version with a vanilla protein yoghurt middle. This Carrot Cake Baked Oats tastes JUST like carrot cake, but in a lighter, breakfast friendly form.
We’re taking it old school with our breakfast inspiration. If you’re looking for something utterly delicious to fuel you through the day, then this baked oats recipe is the one for you.
• 40g Oat Pantry Maple & Pecan Pie Porridge Oats blended into a flour consistency • 1 level tsp of maple syrup or your sweetener of choice • 3/4 tsp of baking powder • 1 small egg or chia/flaxseed egg for a vegan friendly version (replace an egg with 1 tablespoon of chia seeds or ground flaxseeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before) • 100g plain yoghurt of your choice • 1-2 tbsp of strawberry jam • to serve – Alpro soya vanilla custard
1. Preheat your oven to 200°C/fan 180°C/gas 6. 2. Place all the ingredients in a bowl (excluding the jam and custard) and mix together well. 3. Transfer the mixture to a small ovenproof dish. 4. Partially bake in the oven for 15 mins, take out the oven and score the top of the baked oats with a swirl using a knife. Follow the score line with your strawberry jam to create a delicious roll in your baked oats. 4. Then place back in the oven for a further 10-15 mins, or until browned. 5. Serve with cold or warm Alpro Soya Custard.