This baked oatmeal breakfast can be made and served with almond or other plant-based milks if you prefer, and is considerably less sugary than many breakfast cereals (including granola).
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These quantities make enough for 4 fairly hungry people. It will keep for a couple of days covered in the pantry, and can be reheated briefly in the oven or microwave if people prefer it hot.
It’s also very tasty indeed!
Baked Oatmeal Breakfast
Baked Oatmeal Breakfast
These quantities make enough for 4 fairly hungry people. It will keep for a couple of days covered in the pantry, and can be reheated briefly in the oven or microwave if people prefer it hot.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1.5 cups quick cook rolled oats (Pam’s creamy oats work well)
- 2 Tbsp brown sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk or nut milk
- 60 g melted butter
- 1 egg
- 1 tsp vanilla
- ½-1 cup shredded coconut
- handful of chopped nuts currants or sultanas (optional)
Instructions
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Preheat oven to 180°C.
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Combine dry ingredients and wet ingredients in separate bowls. Add wet to dry.
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Add nuts or fruit, if desired.
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Pour into an ungreased 20 x 20cm baking pan (a square glass baking dish works well).
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Bake at 180°C for 25-30 minutes.
Recipe Notes
Serve warm with milk. It is crumbly by nature so just scrape it out of the pan and pile it into bowls.
