Oven-baked Breakfast Porridge

Oven-baked Breakfast Porridge

Highlights

  • Initially developed as a breakfast but turned out to be suitable even as a ‘cake’ with your tea/coffee
  • Breakfast/Lunch/Snack/Cake/Dessert
  • No added sugar
  • No sophisticated kitchen accessories needed

Ingredients

  • Oat flakes – 2 cups
  • Almond milk – 1 cup
  • Raw egg – 1
  • Nuts – 0.5 cup (I used Brazilian nuts ‘Dutch: Paranoten’)
  • Apple – 1
  • Pear – 1
  • Banana – 1
  • Frozen forest fruits  – 2 cups (I used one box of the frozen fruits from AH)
  • Baking powder – 1 teaspoon
  • Cinnamon – 2 teaspoons
  • Fat to coat the oven dish (I haven’t used it and the bottom was a bit stacked to the dish)
  • Optional: dry fruits (I haven’t used them)

Tips

  • Oat flakes could be replaced by buckwheat flakes
  • Instead apple & pear – it’s possible to use fruit puree
  • I used homemade almond milk – recipe

Needed appliances

  • A bowl to mix ingredients
  • A spoon
  • A fork and a small bowl to beat the egg
  • An oven dish
  • Oven preheated to 190ºC

Preparation steps

  • Place 2 cups of oat flakes, cinnamon and baking powder in a bowl
  • Beat an egg and mix it with almond milk in another bowl
  • Mix the content of both bowls together (oat, cinnamon, baking powder, egg and almond milk) and leave it for 15 minutes so the flakes can absorb the moist
  • In a meantime cut nuts, apple, pear and banana in small pieces.
  • Mix everything together and put it in the (optionally: coated with fat) oven dish.
  • Distribute the frozen fruits on top.
  • Place the dish in the oven and bake it 25 minutes in 190ºC.

Enjoy your meal,

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