Baked oats are currently my go-to breakfast. They’re incredibly simple to make; can easily be prepared the night (or two days!) before; the flavour combinations are endless; and they keep me full all morning. I love making mine in muffin cases – I have the most amazing silicone ones, which are easy-to-clean, as well as to use. You could quite easily make larger portions in ramekins, but I quite like having three mini muffins each morning. I’ve practised this so many times, so what started out as trial and error, is now actually perfection! Once you’ve got the basics, you can add anything you like... I’ve included some of my favourites below to get you started.
This recipe makes six muffins
· 80g oats
· 200ml milk (I use unsweetened almond milk)
· 1 egg, beaten
Once you’ve mixed these three ingredients, you can start getting creative. I always add these to the basic mixture before transferring to the cases.
Lemon & Blueberry
· Zest & juice of one lemon
· Handful of blueberries
Strawberry & Banana Proats
· 3 scoops strawberry protein powder
· 1 banana, mashed
· 3 scoops chocolate protein powder
· 1 banana, mashed
· 1tbs crunchy peanut butter
· Handful of raspberries
· Handful of flaked/chopped almonds
A tip – if you’re using protein powder, mix this with the milk and leave it to settle slightly. The immediate bubbly formula makes it slightly difficult to combine with the other ingredients and also spoon into the muffin cases.
Once your ingredients are combined and spooned into the cases, bake in the oven for 25 minutes on gas mark 5 – or until the oats are baked and the tops are golden.
I make these in batches of six – so three muffins for two days. These will keep in an air-tight container for three days before going soggy... so enjoy them while they’re fresh!
Please let me know if you try this, or any of my other recipes.
Love, Lucy xx