I first came across this oat bake recipe on the Glenisk instagram and started playing around and seeing what works and what doesn’t. Then at Bloom, we bought some berries from Keelings, we got a free recipe book which led me to try out some variations. These oat bakes are so versatile and easy! I usually make them after dinner when I’m doing the washing up afterwards as Boyler is the main cook around here.
I am a terror for those extra 10 minutes in bed, I have a full stash of makeup in the office for such occasions, but skipping breakfast – I know is a crime. I eat when I get into the office as often my stomach can’t handle food at an early hour so these oat bakes came at the perfect time.
These oat bakes are very more-ish. My original batch based on Glenisk’s recipe only lasted one morning between the two of us (4 bakes each), they also make a great coffee break snack sure to keep you going for the slump towards lunch – trust me, I usually don’t break for lunch til 2.30pm!
Preparation Time: 5 mins or less
Cook Time: 20 mins
Makes 15 bakes
1 1/4 cups (roughly 200g) oats, whatever you have on hand I’ve used both quick oats and rolled oats and both turned out great
450g vanilla yogurt (again no milk preference, used soy yogurt, regular and strained greek yogurt)
4 medium eggs
1 tsp cinnamon
1/2 cup either raspberries or blueberries
1/2 cup chocolate chips
or you could be bold and use both!
- Preheat oven to 180 Celsius (fan oven)
- Prepare baking tray by lining with parchment paper – to prevent the bakes sticking I rinse the paper with water and wring it out.
- Mix all ingredients together except the variations, until well combined, it should be a gluggy mixture like when porridge is half cooked.
- If using berries add them to mixture.
- Using a tablespoon (or 1/4 cup scoop) measure out your bakes leaving 1/2cm spaces between them – they won’t expand in the oven but they will stick together if you don’t!
- If using chocolate chips, sprinkle them on top of your bakes to stop them sinking to the bottom.
- Place into oven for 20 mins.
Once cooled on a rack, wrap in cling film or tin foil – I usually pack them up in twos or threes for portion control – pop them in the fridge for when you need them.
And there you have it, simple, quick and delicious breakfast that will suit even the craziest schedules and they are a lot healthier and cheaper than picking something up in the cafe with your coffee!