Creamy Baked Oats
A variety of delicious breakfast options you’ll be making on repeat.
Time to read: 4 mins | Time to make: 30 mins | Yields: 1 serving of each
Tahini Mixed Berries
Ingredients
1/3 cup (35g) rolled oats
1/3 cup (50g) mixed berries, I used frozen
1 tbsp (10 g) sunflower seeds
1/2 banana
2 teaspoons tahini
1 tablespoon maple syrup
1 (25g) pitted date
3 tablespoons (40ml) almond milk
Pinch of salt
Method
Place the oats in a large bowl and cover with boiling water, approximately 1/3 cup (80 ml). Add only enough water to cover the oats and let them soak the water for 10 minutes.
Mash half of a banana and chop date into small pieces.
Once the oats soften, add the mashed banana, almond milk, tahini, maple syrup, seeds, chopped date, and a pinch of salt. Mix to combine.
Transfer the mix into a small (single-serve) baking dish ( I used 12oz (350 ml) ramekins) and decorate with berries.
Bake at 375°F (190°C) for 20 minutes.
Optionally, drizzle a bit of maple syrup over the oats for extra sweetness.
Enjoy!
Nutrition facts:
Energy: 435kcal | Carbs: 69 g | Protein: 10 g | Fat: 14 g
Peanut Butter & Banana
Ingredients
1/3 cup (35 g) rolled oats
1 banana
1 (16g) tablespoon peanut butter
1 teaspoon flaxseed meal
1/4 cup (60ml) almond milk
1/2 teaspoon cinnamon (optional)
Pinch of salt
1 tablespoon (10g) peanuts
Method
Place the oats in a large bowl and cover with boiling water, approximately 1/3 cup(80 ml). Add only enough water to cover the oats and let them soak the water for 10 minutes.
Mash banana and chop peanuts into small pieces.
Once the oats soften, add the mashed banana, almond milk, peanut butter, flaxseed meal, cinnamon, and salt. Mix to combine.
Transfer the mix into a small (single-serve) baking dish ( I used 12oz (350 ml) ramekins) and decorate with chopped peanuts.
Bake at 375°F (190°C) for 20 minutes.
Optionally, drizzle a bit of maple syrup over the oats for extra sweetness or peanut butter for extra peanut butteriness :).
Enjoy!
Nutrition facts:
Energy: 375kcal | Carbs: 52 g | Protein: 11 g | Fat: 16 g
Double Chocolate Fudge
Ingredients
1/3 cup (35g) rolled oats
1/2 banana
2 teaspoons coconut oil
1 (25g) pitted date
3 tablespoons (40ml) almond milk
1 tablespoon of cacao
Pinch of salt
20g chocolate, chopped
Method
Place the oats in a large bowl and cover with boiling water, approximately 1/3 cup (80 ml). Add only enough water to cover the oats and let them soak the water for 10 minutes.
Mash half of a banana and chop dates and chocolate into small pieces.
Once the oats soften, add the mashed banana, almond milk, coconut oil, date, cacao, a pinch of salt, and half of the chopped chocolate.
Transfer the mix into a small (single-serve) baking dish ( I used 12oz (350 ml) ramekins) and decorate with chopped chocolate.
Bake at 375°F (190°C) for 20 minutes.
Optionally, drizzle a bit of maple syrup over the oats for extra sweetness.
Enjoy!
Nutrition facts:
Energy: 426kcal | Carbs: 54 g | Protein: 7 g | Fat: 20 g
Pumpkin Pie
Ingredients
1/3 cup (35g) rolled oats
1/4 cup (65 g) pumpkin puree
1 tablespoon almond butter
1 tablespoon of maple syrup
1 (25 g) pitted date
2 tablespoons (30 ml) almond milk
pinch of salt
1/2 tsp cinnamon
1/4 tsp pp spice
Pumpkin seeds
Method
Place the oats in a large bowl and cover with boiling water, approximately 1/3 cup(80 ml). Add only enough water to cover the oats and let them soak the water for 10 minutes.
Chop the date into small pieces.
Once the oats soften, add the pumpkin puree, almond milk, almond butter, maple syrup, chopped date, spices, and a pinch of salt. Mix to combine.
Transfer the mix into a small (single-serve) baking dish ( I used 12oz (350 ml) ramekins) and decorate with pumpkin seeds.
Bake at 375°F (190°C) for 20 minutes.
Optionally, drizzle a bit of maple syrup over the oats for extra sweetness.
Enjoy!
Nutrition facts:
Energy: 379kcal | Carbs: 53 g | Protein: 11 g | Fat: 16 g
