Breakfast oatbake

I’m on a quest to organise my mornings.  I’m not really a good morning person and I find that sitting down at home to eat breakfast, while it may be good for my soul, is disastrous for my timekeeping.  The way around this is simply to take my breakfast with me to work and eat it there. The green smoothies and egg cups work well for this but can get dull especially I eat the same breakfast for the week.

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I saw this and it looked like a solution, it’s one of this week’s new recipes. The original recipe is here and I’ve changed it slightly (don’t really do almond milk, I ran out of maple syrup and blueberries and cherries are my frozen fruit of choice!) it’s been great for breakfasts as I’ve just packed it with my lunch and eaten it at my desk with a piece of fruit. Next time, I’ll use less walnuts and maybe add some seeds to it, I’m also thinking that I’ll leave out the chocolate and maybe put some dried fruit in it to make it feel more like a breakfast food.

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What

2 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup walnut pieces
½ cup frozen cherries
¼ cup dark chocolate chips
2 tablespoons brown sugar

2 tablespoons maple syrup
2 cups milk (I used skimmed)
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract

½ cup frozen blueberries
1 ripe banana, peeled and sliced
½ cup walnut pieces

How

1) Preheat oven to 375°F / 190°C / Gas Mark 5

2) Mix together the oats, baking powder, cinnamon, salt, walnut pieces, cherries, chocolate chips and sugar and pack into a baking tray that holds the mix with some space over.

3) In a jug, mix the syrup, milk, egg, butter and vanilla extract and pour over the oat mix.

4) Scatter the blueberries, banana slices and walnut pieces over the top of the mix.

5) Bake for 35 – 40 minutes or until its set.

About nicdempsey

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2 Responses to Breakfast oatbake

  1. Pingback: Breakfast | Nic Dempsey

  2. Pingback: Blueberry Granola Yogurt Pots | Nic Dempsey

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