Tag: baked oats

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.

Ingredients:

Serves 1

Baked Oats Mixture:
• 60g Oat Pantry Limited Edition Mince Pie Porridge Oats
• 1 tsp baking powder
• 125ml almond milk
• 1/2 banana

Middle Filling:
• Handful of mixed fruit e.g. raisins, sultanas, dried apricots, dried orange peel
• 1 tsp Nutblend Cinnamon, Hazelnut & Almond Butter
• 1/2 tsp maple syrup

Topping (optional):
• 2-3 tbsp Alpro Custard

Method:

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!

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.

Ingredients:

• 60g Oat Pantry Maple & Pecan Pie Porridge Oats
• 129ml milk of choice
• 1 tsp baking powder
• 1 banana (half for baked oats mixture & half for topping)
• drizzle of maple syrup
• 1-2 strawberries
• small handful of dark chocolate drops

Method:

1. Pre-heat oven to 180 degrees Celsius & grease an oven proof dish.
2. Into a food blender, add the Oat Pantry Maple & Pecan Pie Porridge Oats, baking powder, milk, maple syrup & half a banana.
3. Blend until fully combined.
4. Empty the mixture into the oven proof dish.
5. 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.
6. Place in the oven for approximately 15 minutes or until browned.
7. Enjoy!

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.

Ingredients:

• 60g Oat Pantry Carrot Cake Porridge Oats
• 129ml milk of choice
• 1 tsp baking powder
• half banana
• drizzle of maple syrup
• 2 tbsp plain yoghurt of choice (a thick yoghurt texture is better for that classic Carrot Cake cream cheese feel)
• 1/3 scoop of vanilla protein powder

Method:

1. Pre-heat oven to 180 degrees Celsius & grease an oven proof dish.
2. Into a food blender, add the Oat Pantry Carrot Cake porridge oats, baking powder, milk, maple syrup & banana.
3. Blend until fully combined.
4. Empty half the mixture into the dish.
5. In a separate bowl mix together the yoghurt and protein powder, until well combined.
6. Place the yoghurt & protein mixture into the middle of the baked oats dish and top with the remaining oats mixture.
7. Place in the oven for approximately 15 minutes or until browned.
8. Enjoy!

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.

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 😋.