#bakedoats

[vegan-nom-noms]

Rhubarb Baked Oats

[foodyideas]

Baked oats al brownie 🍫

[sagalskitchen]

RECIPE: Berry Baked Oats (★★★★½)

Welcome to my blog! I wanted to give you all a warm welcome to Sagal’s Kitchen where I’ll be reviewing dairy free recipes, as I navigate my way through lactose intolerance and finding a healthy lifestyle that works for me.

In today’s recipe we’ll be starting with the basics: breakfast! Specifically Baked Berry Oats. It’s a simple yet delicious protein filled brekkie, that’ll kick start your day.

via Ministry of Curry

I’ve found several food bloggers including the likes of @lenahfst (on Instagram) and Emily Gough who make the creamiest to-die-for baked oats, so I thought I’d give it a try!

Today’s ingredients:

1 cup of rolled oats

1 cup of plant based milk or water (my favourite is Oatly’s oat milk)

2 pieces of sea salt vegan chocolate (Pico’s brand is the best)

1 teaspoon baking powder

2 teaspoons cinnamon

½ cup of frozen mixed berries

via Sweet and Savory by Shinee

Method:

You want to start off by gathering your rolled oats, baking powder, cinnamon, and milk into a blender, blending until it’s smoothly combined.

For an incredibly smooth texture, personally I like to grind the oats until it almost resembles a powder (but still has that oat consistency).

Taking your mixture, you want to place half of it into a Pyrex dish. After placing half inside the dish, take two pieces of your chosen chocolate, and place it in the centre of the mixture.

Proceed to fill the rest of your dish with the remaining oat mixture, ensuring the chocolate is fully covered.

Bake at 170 degrees (Celsius) for 15 minutes.

Let the oats cool for 5 minutes, before placing your mixed berries on top.

Now enjoy!!!

These oats are so creamy and indulgent and taste amazing. This is inarguably the best oats I’ve ever had in my life. The entire process is so quick and easy, it’s a great breakfast idea if you want something low maintenance in the mornings.

You can complete your regular morning routine whilst making this recipe too.

I found it was also pretty filling too, I almost skipped lunch! Next time I think I’ll add maple syrup for that extra kick.

[supergoldenbakes]

A lot of love for my #bakedoats recipe which tickles me since it was one of the first recipes I shared back in 2013 (and have since revamped since those early photos were... not the greatest 🤪) I love this as a #makeaheadbreakfast or a snack cut into bars. Healthy breakfast that tastes like pudding is always a winner ❤️🙌🏻 #supergoldenbakes #bakedoatsrecipe #foodphotography #breakfastlovers #slimmingfriendly #oatspiration #breakfastideas #feedfeed #huffposttaste #hautescuisines #foodartblogs #slimmingworldfood #healthybreakfast #yummywednesday #breakfastlove https://www.supergoldenbakes.com/breakfast-oat-bake-with-walnuts-and/ (at London, United Kingdom) https://www.instagram.com/p/CMO7IPiBd0Z/?igshid=16w5pbl40zj3v

[bakingbadger]

Gluten free Banana & Peanut protein bars (with vegan swaps)

Makes 12 large squares or 24 fingers (perfect for toddlers)

300g rolled oats

75g soft brown sugar (replace with honey for a healthier alternative)

2tsp baking powder

2tsp cinnamon

200g peanut butter, softened with a fork

3 very ripe bananas, mashed with a fork

3 medium eggs (replace eggs & milk with 200ml almond milk for vegan)

100ml whole milk

1tsp vanilla extract

100g Chocolate chips (optional)

Preheat the oven to 160C, grease & line a deep 20x30cm tray

Mix all the dry ingredients together in a large bowl (if exchanging honey for sugar, mix this with the wet ingredients)

Mix the remaining wet ingredients, except the chocolate chips, in a separate bowl throughly until completely combined.

Mix the wet & dry mixes together, then stir in the chocolate chips

Pour the mixture onto the lined tray, spread out evenly & smooth over with a spatula

Bake for 30 minutes

Leave to cool on the side in the tray before cutting into squares (3x4) or fingers (6x4)

[yumyummyyums]

Mason jar baked oats give you the convenience of portable oatmeal with the irresistible warm muffin like texture of baked oats, it’s the best of both worlds!  (gluten free, vegan option) 

Click here for the recipe!

[vegan-nom-noms]

Biscoff Baked Oats

[lasuperetteboutique]

A quick and healthy breakfast option using a pressure cooker, blending oats with banana and other wholesome ingredients for a delicious baked oatmeal.

Ingredients: 1 cup rolled oats. 1 ripe banana. 1/2 cup milk dairy or plant-based. 1/4 cup maple syrup. 1/4 cup Greek yogurt. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon cinnamon. Pinch of salt. 1/4 cup chopped nuts optional. Fresh berries for garnish.

Instructions: Rolling oats, banana, milk, maple syrup, Greek yogurt, vanilla extract, baking powder, cinnamon, and a pinch of salt should all be put into a blender. Mix everything together until it's smooth. In order for the mold or dish to fit in your pressure cooker, you need to grease it. Put the mixed-up stuff into the mold. If you want, you can top it with chopped nuts. Add one cup of water to the cooker. Set the mold on top of a trivet or steamer basket that you put inside the pot. For high pressure, close the lid and turn it on. Let it cook for 15 minutes. After that, slowly let the pressure go out, open the lid, and see if the oats are set. Take it out of the mold after letting it cool for a few minutes. Add some fresh berries on top and serve hot. Have fun with your healthy Pressure Cooker Baked Oats!

Prep Time: 10 minutes

Cook Time: 15 minutes

Pink Fluffy