Category: Baked Oats

We have to say, baked oats are officially becoming our new favourite weekend breakfast. And with blueberry muffin inspired baked oats, you definitely can’t go wrong!

Ingredients:

• 40g Oat Pantry Cinnamon Bun Porridge Oats
• 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 tsp vanilla extract
• small handful of frozen blueberries

Method:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl (excluding the frozen blueberries) and mix together well. Then mix in half the blueberries into the mixture.
3. Transfer the mixture to a small ovenproof dish. Place the other half of the blueberries into the top of the mixture. Press them in lightly.
4. Then bake in the oven for 25-30 minutes, or until browned.
5. We then drizzled a teaspoon of smooth peanut butter on top.

This ‘Cherry Bakewell Baked Oats’ recipe is just like your classic Bakewell dessert but in a deliciously warm Baked Oats version, making it the ideal breakfast choice to serve friends and family with a good dollop of Cherry Yoghurt.

Ingredients:

• 40g Oat Pantry Cherry Bakewell 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

• small handful of flaked almonds
• 1 tbsp of cherry jam

Method:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl (excluding the cherry jam and flaked almonds) and mix together well. Transfer the mixture to a small ovenproof dish. Add the tbsp of cherry jam to the centre of your mixture and sprinkle the flaked almonds around the jam (you can lightly press the almonds into the oat mixture or you can add half way through baking depending on how crispy you want them). Then bake in the oven for 25-30 minutes, or until browned.

A simple and delicious recipe that can also easily be baked the day before and reheated if you’ve got a busy morning.

Ingredients:

• 40g Oat Pantry Chocolate Orange 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
• 2 squares of orange dark chocolate or plain dark chocolate

Method:

1. Preheat your oven to 200°C/fan 180°C/gas 6.

2. Place all the ingredients in a bowl (except the chocolate squares) and mix together well.

3. Transfer half the mixture to a small ovenproof dish, then add one square of chocolate in the middle.

4. Layer the other half of the mixture on top and then place one more chocolate square on top, slightly pressed into the middle and bake in the oven for 20-25 minutes, or until browned.

Cinnamon Bun Baked Oats topped with a sweet cinnamon drizzle and coconut glaze, you’ll feel like you’re treating yourself to dessert for breakfast but with all the health benefits of oats. What more could you ask for in a breakfast recipe?!

Of all the amazing baked oats we’ve created, we have to say, this cinnamon bun baked oats is our new favourite! The soft and moist texture is like that of bread & butter pudding mixed with a flavour that tastes just like a cinnamon bun!

Ingredients:

For the Baked Oats

• 50g Oat Pantry Cinnamon & Raisin 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
•  A few drops of vanilla extract

For the Cinnamon Drizzle

•  2.5 tablespoons unsalted butter or vegan butter, melted
•  1/4 cup / 42g coconut sugar
•  1/4 tablespoon ground cinnamon

Optional Glaze

•  2 tbsp melted coconut butter to drizzle on top or your favourite nut butter

Method:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl and mix together well. Transfer the mixture to our Oat Pantry Baked Oats Dish and bake in the oven for 25 minutes, or until browned.
3. While the oats bake, prepare the cinnamon topping by mixing the butter, coconut sugar and cinnamon in a small bowl until well combined.
4. You can use a spoon, a pastry bag or ziptop plastic bag with the corner snipped off to add the cinnamon drizzle to the top of the oats. If the cinnamon drizzle seems to runny, you can chill it in the refrigerator for a few minutes.
5. Allow baked oats to cool for about 5-10 minutes before adding the cinnamon drizzle. Then with a spoon lightly drizzle the optional coconut butter to create a glaze or your favourite nut butter.
6. Enjoy warm with or without a little milk.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup milk of choice, unsweetened almond milk is a delicious choice
• 1/2 cup Oat Pantry Maple & Pecan Porridge Oats
• 2 tbsp unsweetened shredded coconut
• 1 tsp flaxseed, optional
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• a pinch of sea salt
• small handful of mixed berries

Method:

1. Preheat oven to 180 degrees, and grease an Oat Pantry Baked Oats Dish with coconut oil or baking spray.
2. Mash the banana in a small bowl, then add your chosen milk.
3. Mix together the remaining ingredients in a separate bowl (excluding mixed berries). Add the banana mixture into the bowl of the dry ingredients and stir to combine. Then gently fold in the mixed berries, holding a few back.
4. Pour the baked oats mixture into the prepared baking dish, push the last remaining berries into the top of the mixture, and bake in the centre of the oven for 20-25 minutes. Allow to cool a bit, and enjoy!

Ingredients:

• 2-3tsp maple syrup
• 40g Oat Pantry Maple & Pecan Porridge Oats
• 1 egg (or we used 1 chia egg – mix 1 tbsp of chia seeds in a small bowl with 2.5 tbsp of water and leave to thicken for 5 mins, we then also added 1/2 tsp of baking powder to the end baked oats mixture if you’re doing a chia egg)
• 100ml of your milk of choice
• 1 tsp of peanut butter

Method:

1. Mix all the ingredients together (except the peanut butter)
2. Spoon in to your Oat Pantry Baked Oats Dish, then add the tsp of peanut butter into the middle of the mixture and bake in the oven for 15-20 minutes on 180 degrees.
3. Enjoy as it comes, or serve with your favourite yoghurt and fresh fruit.

If you love overnight oats, you’ll love this warm-from-the-oven version. A comforting bowl of Oat Pantry Carrot Cake Baked Oats is a delicious way to start the day.

Ingredients:

• 40g Oat Pantry Carrot Cake 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

Method:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl and mix together well. Transfer the mixture to a small ovenproof dish and bake in the oven for 25-30 minutes, or until browned.