Saturday, 17 May 2014

Baked Gingerbread Oatmeal

Baked oatmeal takes a little longer to prepare than regular oatmeal but it's definitely worth it! It really does taste like you're eating cake for breakfast but it's obviously much more nutritious. This baked gingerbread oatmeal was a pleasant surprise - I've had a bit of trouble with ginger in the past and have always ended up using too much or too little but luckily I added just the right amount to this delicious creation!

Baked gingerbread oatmeal with banana slices, peanut butter and cacao nibs

Serves 1
  • 2/3 cup oats
  • 2/3 cup milk of choice
  • 2 tbsp raisins/sultanas/currants
  • 1 ripe banana
  • 1 tsp ginger
  • 1/2 tsp baking powder


Put the oats, milk and raisins (or alternative) in a bowl, mix them together and leave them  for 10 - 15 minutes, until the oats have soaked up most of the liquid. While they're soaking preheat your oven to 200°c and mash the banana, leaving behind a few slices for decoration if desired. 

When the soaking time has elapsed stir in the banana, ginger and baking powder then pour this mixture into a large ramekin or small baking dish and smooth the top with a spoon. At this point you can add any toppings you want, such as banana slices, nuts, seeds or berries; you could add the toppings once it's baked if you'd prefer, it's completely up to you!

Put the dish on the top shelf of your oven and bake it for 20 - 25 minutes, or until it's crispy on the top (check it after 20 minutes and then check it every minute or so afterwards), then dig in and enter baked oatmeal heaven!

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