Posted on

Jam Roly Poly & Custard Baked Oats

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.

Ingredients:

• 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

Method:

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.

jam roly poly baked oats
Posted on

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 😋.

cookies and milk baked oats
Posted on

S’mores Baked Oats

Sometimes you just crave a little bit of chocolate and we found these wonderful vegan and gluten free marshmallows by Vidal called Veggie Mallow over the weekend. So of course we felt inspired to create a S’mores Baked Oats recipe.

For anyone who doesn’t know a s’more is a popular campire treat across the US and Canada, essentially you take two graham crackers like a cross between a rich tea and a digestive biscuit. You then stick a marshmallow on a skewer and toast it over the camp fire, once toasted you add a square or two of chocolate to one square of graham cracker, add your toasted marshmallow to the top of that and then sandwich together with another graham cracker square and squish down so that the heat of the toasted marshmallow melts the chocolate.

Ingredients:

  • 40g Oat Pantry Oats (we’d recommend either Maple & Pecan or Cinnamon & Raisin)
  • 3/4 tsp of baking powder
  • 3/4 tbs of your sweetener of choice
  • 1 egg or chia/flaxseed egg (1 tbsp of flaxseeds/chia seeds + 2.5 tbsp water, leave to soak for 15 mins)
  • 1 tsp vanilla extract
  • 1/3 cup (100g) of plain yoghurt of your choice
  • 2 dark chocolate squares
  • 4 Veggie Mallows
  • spray oil or coconut oil

Method:

  1. Preheat oven to 190 degrees Celsius (gas mark 5)
  2. Add the Oat Pantry oats, baking powder and sweetener of your choice into a mixing bowl and mix until well combined.
  3. Add in the egg/chia/flaxseed egg, yoghurt, vanilla extract and mix until combined thoroughly.
  4. Grease oven proof dish with spray oil or coconut oil.
  5. Add half the oat mixture to the dish.
  6. Push down into the middle the 2 x veggie mallows and top with a dark chocolate square.
  7. Add the other half of the mixture on top.
  8. Push down into the top another 2 x veggie mallows and another square of dark chocolate.
  9. Bake for approximately 25-30 mins, until lightly golden.
  10. Enjoy!