I have loved experimenting with lots of different flavours of baked oatmeal. I think this has taken over muffins for the time being! So many options. It will be interesting to start trying some savoury ones. I’m thinking cheese…
This one is perfect for this time of year. So comforting as a healthy pudding or a great fuelling breakfast. I have allowed for a little extra custard mix so you can use it to serve with as a pudding :). Or, as I found out, it is extra delicious with a generous helping of almond butter drizzled over the top!
RECIPE:
250g rolled oats
1 tsp baking powder
2 tsp ground ginger
2 tsp cinnamon
1/2 teaspoon mixed spice
1/4 teaspoon ground nutmeg
generous pinch of salt
1 teaspoon vanilla essence
3 apples – peeled and grated
1 1/2 cups of blackberries – ideally from frozen (they keep their shape better)
500ml milk
2 eggs beaten
(or chia/flax seed ‘eggs’ can be used here)
1 tbsp honey
Pecan topping:
200g pecans
100g seeds – I used sunflower but could use pumpkin or a mix
2 tbsp coconut oil – liquid
4 tbsp honey/syrup
METHOD:
Preheat the oven to fan 180/200 conventional/gas mark 4.
Combine the oats, baking powder, spices and salt in one bowl and mix well. Grate the apples into this and add the blackberries. Stir well until the apple and blackberries are evenly spread.
In a separate bowl combine all the wet ingredients – milk, eggs and honey.
For the pecan topping combine all the ingredients into a bowl and mix well until all the seeds and nuts are covered evenly with the oil and honey/syrup.
Pour the dry oatmeal mix into a large baking tray so it is about 1-2cm thick. Pour over the wet mix. Do this GRADUALLY until no more can be absorbed. Don’t allow it to have a pool on top otherwise the mix will be too soggy. Keep what is left in a sealed container/jug to be used later as a delicious custard sauce.
Sprinkle over the pecan topping so it covers the top of the oatmeal evenly.
Place in the preheated oven and bake for 25-35 minutes until it is golden brown on the edges, the nuts are golden and the oatmeal is set.
Leave to cool slightly before slicing. Keep refrigerated for up to 5 days.
Happy Baking!
misc.muffins 