What could be better than dessert for breakfast? If you have got a super sweet tooth like me, then this one is for you! It tastes like a blueberry muffin, mixed with a blueberry pie. Of course you can add in whatever fruit you would like, but I think that blueberries and raspberries work the best in this recipe.
This recipe does take about 40 minutes to bake, but I like to prepare it, pop it into the oven, and then go about my morning routine before returning to eat it later on. This is the perfect brunch option, or weekend brekky choice. It’s so easy to prepare and you could even pop it into a lunch box and enjoy it in work or college later in the day. I created this recipe for just one person as I think that most people will usually just prepare breakfast for themselves each morning, however, double the recipe and use a larger dish if preparing for two or more people.
I love to serve this baked oatmeal with Pip & Nut smooth peanut butter and lots of agave. Optionally you could add the agave to the oatmeal before baking it, but I love drizzling it all over while it’s hot! Yoghurt dolloped on top is also amazing with this dessert-type breakfast. I hope that you enjoy this dish as much as I do.
Yield: 1 serving.
- ½ cup of oats
- ½ tsp of baking powder
- 1 heaped tsp of Chia Seeds
- ½ cup of hazelnut mylk (or nut mylk of choice)
- 1 ripe banana
- ½ tsp of vanilla extract
- 1 handful of frozen blueberries & extra fresh blueberries for topping
- 1 sprinkle of cinnamon (optional)
- 1 small handful of chopped hazelnuts
- 1 tbsp of agave syrup
- 1 tbsp of runny peanut butter
- Preheat your oven to 180 degrees Celsius.
- Add the oats to a small baking/pie dish (similar to that pictured) and add the baking powder also – mix well.
- Pour a small bit of boiling water over the oats, just enough that they are covered. Ensure that it is a not too much, the water should be completely soaked up by the oats after 10 minutes – allow to sit until the water is absorbed.
- Add one heaped teaspoon of chia seeds to a mug with 6 teaspoons of water and mix well. Allow the chia seeds to soak up the water for about 5 minutes until it forms a gloopy, egg-like consistency.
- Mash 2/3 of your banana and set aside. Slice the rest of your banana for the topping.
- Add the nut mylk, mashed banana, chia seeds, vanilla extract and cinnamon to the dish with the oats and mix well.
- At this stage you can add the agave, however I prefer to keep the agave as a topping.
- Add the frozen blueberries and mix well.
- Finally, top the oatmeal with the banana slices, leftover blueberries and the chopped hazelnuts.
- Place the dish into the oven and bake for 40 minutes.
- Remove from the oven and allow to cool for 3 minutes before topping with peanut butter and agave syrup.