Jammy Doughnut Oat Muffins
Time: 30 minutes
Cookies & Milk Baked Oats
Who doesn’t want cookies and milk for breakfast, this recipe idea will have you coming back for more. We can’t believe we hadn’t thought about adding milk to baked oats sooner – an absolute game changer!
Ingredients:
• 40g Oat Pantry Cinnamon Bun Porridge Oats blended into 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 tsp vanilla extract
• small handful of dark chocolate drops
• to serve – unsweetened almond milk or milk of your choosing
Method:
1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl (excluding the dark chocolate drops and milk) and mix together well.
3. Transfer the mixture to a small ovenproof dish. Place the dark chocolate drops into the top of the mixture. Press them in lightly.
4. Then bake in the oven for 25-30 minutes, or until browned.
5. Serve with cold or warm unsweetened almond milk or milk of your choosing 😋.
Cherry Bakewell Baked Oats
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.
Cherry Bakewell Muffins
Ingredients
For the Muffin Base
- 2 tbsp. ground flax seeds combined with 1/4 cup water mixed together and allowed to sit for about ten minutes
- 1 cup whole wheat flour/gluten free flour
- 3/4 cup Oat Pantry Cherry Bakewell Porridge Oats
- 1/4 tsp. salt
- 1 tsp. baking powder
- 3/4 cup milk of choice
- 1/4 cup coconut oil melted
- 1/4 cup coconut blossom sugar
- 1 tsp. almond extract
- 1 cup fresh cherries pitted and chopped
For the Topping
- 1/4 cup Oat Pantry Cherry Bakewell Porridge Oats
- 1/4 cup flaked almonds
- 1 tbsp. maple syrup
- 1 tbsp. coconut oil melted
Method:
- Preheat oven to 200 degrees Celsius. Line a baking tray with 12 muffin cases.
- Mix your topping ingredients together in small bowl.
- In a separate mixing bowl, combine the muffin base ingredients, starting with flour, oats, salt and baking powder.
- Add next three ingredients and flax seed mixture that you’d premade. Stir just until mixed.
- Fold in the cherries.
- Divide batter evenly among the muffin cases.
- Sprinkle each muffin with a bit of topping mix.
- Bake for about twenty minutes or until springy and topping begins to brown.
Cinnamon Bun Baked Oats
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:
- Preheat your oven to 200°C/fan 180°C/gas 6.
- 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.
- While the oats bake, prepare the cinnamon topping by mixing the butter, coconut sugar and cinnamon in a small bowl until well combined.
- 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.
- 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.
- Enjoy warm with or without a little milk.
Small Serving Berry Oat Crumble
This small serving Berry Oat Crumble is the perfect guiltless indulgence for when you don’t need an entire pan of crumble in the kitchen! It’s gluten free, refined sugar free, and vegan.
Ingredients:
For the filling
- A handful of frozen mixed berries (approx. 1 cup)
For the crust
- ½ cup oat flour – to make the oat flour simply blend some Oat Pantry Porridge Oats in a food processor, we recommend using our Simply Nutty, Maple & Pecan or Cherry Bakewell Porridge Oats
- ¼ cup Oat Pantry Porridge Oats – it’s best to match the flavour. with the one chosen for the oat flour
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 3 tablespoons coconut oil solid
Method:
- Preheat the oven to 180 degrees Celsius. Lightly grease our small single serve Oat Pantry Baked Oats Dish (available here)
- Add the oat flour, porridge oats, maple syrup, and salt to a bowl and mix until combined. Add the coconut oil and use your fingers or a fork to work it in until coarse crumbs form and the mixture holds together when pressed.
- Place the frozen berries into the prepared dish. Top with the crumble topping.
- Bake for 20 minutes or until the top is lightly golden brown and the berries have cooked down (you should see hints of delicious berry juice bubbling through the crumble topping). Place foil over the top of the dish to prevent the topping from over browning if necessary. Serve immediately.
Melt in the Middle Baked Oats
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.
