Banana and Blueberry Baked Oats

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Judging by my current Instagram feed, ‘baked oats’ are the next big thing since nana ice cream (chunks of frozen banana blended into a soft-serve consistency). So, this morning, I ignored all of those inspirational quotes about being different/unique and breaking away from the status quo and attempted my very first batch of baked oats. From my understanding (after a quick internet surf), baked oatmeal/porridge is regular oatmeal but baked – just call me Captain Obvious. Perhaps the only other difference is that sometimes, an egg is added in order to lighten/fluffen up the texture. Now, although the end result was delicious, I was not entirely WOWed; my baked oats tasted like regular oats except they took longer to make. In conclusion, through first-hand experience, I’ve come to recognise that baking your oatmeal is simply an easier/lazier (whichever way you want to look at it) but longer/less energy-efficient way of cooking regular porridge. Does anyone else agree? Have I completely failed at the baked oatmeal fad? Is there something I’m missing? Creating an oatmeal volcano in the microwave and/or standing over the stove stirring sweet fragrant cinnamon porridge is just so damn enjoyable I don’t understand why anyone would want to suck the fun out of it by involvin an Oven. Ah, I don’t know, maybe I’m just weird.

Anyhow, here’s the recipe (serves 2):

1 cup oats (use GF if GF – sorry for stating the obvious)
1  1/2 cup milk (i used almond milk)
pinch of cinnamon
1 free-range egg (optional)
1/2 cup fresh or frozen blueberries
1 rip banana (sliced)
1/2 cup raw nuts (I used walnuts and hazelnuts)

Combine the oats, milk and cinnamon in a small bowl or jar and leave overnight in fridge as you would with overnight oats/bircher muesli.

In the morning preheat oven to 160C

Whisk an egg, add it to the oat mixture.

Transfer oaty/eggy mixture to an ovenproof dish and top with blueberries, banana and nuts.

Bake for 20ish minutes or until the  top is crunchy and golden

Voila!

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