Gingery Baked Oats
I’ve seen lots of various varieties and flavours of baked oats from banana and milk with protein powder, with carrot for a carrot cake vibe to a tiramisu combo with coffee and almond flour, and lots of fruit mixtures. Oh also, cottage cheese mix with oats, some blueberries and lemon zest from our very own Lilly Higgins, she also also has a chocolate and cherry variation on that recipe. I’ll add all the various flavour combos that you could go for.
This is great served warm though I can be waiting 30-40mins in the morning for my breakfast or have this in the afternoon when you need something to get you to the end of the day. So make this as a batch on a Sunday and then cut up and has in the freezer, then take out the night before or in the morning to have later on.
Ingredients:
Ingredients – cooking time 35-40mins
- 2 mashed up bananas – if bananas aren’t your jam, sub with 220g apple sauce
- 200g oats – mix of jumbo oats and porridge oats
- 60g flour/ half flour and almond flour
- 40g walnuts
- 40g dark chocolate
- 1/2 tsp nutmeg
- 400ml milk/plant milk/half milk kefir
- 1 tsp baking powder
- 2 tbsp ground flaxseeds
- 2 tbsp cacao powder
- 8 chunks stem ginger
- 1/2 tsp vanilla extract
Method:
- Preheat oven to 180C
- Mash up your bananas.
- Add your oats combination. Mix together, do this after every step mentioned below
- Add flour combination – I used half flour and half almond flour. Will have other options later.
- Add baking powder. I sieve it in to prevent clumps.
- Add ginger powder.
- Chop up my stem ginger.
- Chop up walnuts or whatever nuts and seeds of your choice. Like peanuts, sunflower seeds, cashew nuts, pecans or pumpkin seeds.
- Add cacao powder. If you are not using chopped chocolate pieces, you can add another tablespoon of cacao powder.
- Chop up your chocolate, if you have some.
- Ad milk of choice, dairy, plant or I used half milk and half milk kefir. Mix
- Will fit into 25cm x 15cm tin. Mix everything together and add spoon into buttered containers.
- Place in rasperries and blueberries into the top of the mixture.
- Place into oven for 30-40mins. I placed a piece of tin foil on top and remove for the last 8mins.
- Serve with some chopped up strawberries, pour on some milk kefir or yoghurt and ginger or spiced ginger syrup
Options & Toppings:
- Instead of the 60g flour you can add 60g protein powder.
- Remove cacao powder and leave in chopped chocolate.
- Grate 1 carrot and a handful of raisins with walnuts
- Bakewell style – almond extract, almond flour and frozen or fresh cherries
- Peanut butter and jam swirled on top with raspberries in the mixture
- Tiramisu vibes – cup of strong coffee/2 espresso coffees, tbsp almond extract
- Cinnamon, raisin and stewed apple – dice apples and slowly cook for 6mins. Don’t want them to completely loose their structure.
Gingery Baked Oats
I’ve seen lots of various varieties and flavours of baked oats from banana and milk with protein powder, with carrot for a carrot cake vibe to a tiramisu combo with coffee and almond flour, and lots of fruit mixtures. Oh also, cottage cheese mix with oats, some blueberries and lemon zest from our very own Lilly Higgins, she also also has a chocolate and cherry variation on that recipe. I’ll add all the various flavour combos that you could go for.
This is great served warm though I can be waiting 30-40mins in the morning for my breakfast or have this in the afternoon when you need something to get you to the end of the day. So make this as a batch on a Sunday and then cut up and has in the freezer, then take out the night before or in the morning to have later on.
Ingredients:
Ingredients – cooking time 35-40mins
- 2 mashed up bananas – if bananas aren’t your jam, sub with 220g apple sauce
- 200g oats – mix of jumbo oats and porridge oats
- 60g flour/ half flour and almond flour
- 40g walnuts
- 40g dark chocolate
- 1/2 tsp nutmeg
- 400ml milk/plant milk/half milk kefir
- 1 tsp baking powder
- 2 tbsp ground flaxseeds
- 2 tbsp cacao powder
- 8 chunks stem ginger
- 1/2 tsp vanilla extract
Method:
- Preheat oven to 180C
- Mash up your bananas.
- Add your oats combination. Mix together, do this after every step mentioned below
- Add flour combination – I used half flour and half almond flour. Will have other options later.
- Add baking powder. I sieve it in to prevent clumps.
- Add ginger powder.
- Chop up my stem ginger.
- Chop up walnuts or whatever nuts and seeds of your choice. Like peanuts, sunflower seeds, cashew nuts, pecans or pumpkin seeds.
- Add cacao powder. If you are not using chopped chocolate pieces, you can add another tablespoon of cacao powder.
- Chop up your chocolate, if you have some.
- Ad milk of choice, dairy, plant or I used half milk and half milk kefir. Mix
- Will fit into 25cm x 15cm tin. Mix everything together and add spoon into buttered containers.
- Place in rasperries and blueberries into the top of the mixture.
- Place into oven for 30-40mins. I placed a piece of tin foil on top and remove for the last 8mins.
- Serve with some chopped up strawberries, pour on some milk kefir or yoghurt and ginger or spiced ginger syrup
Options & Toppings:
- Instead of the 60g flour you can add 60g protein powder.
- Remove cacao powder and leave in chopped chocolate.
- Grate 1 carrot and a handful of raisins with walnuts
- Bakewell style – almond extract, almond flour and frozen or fresh cherries
- Peanut butter and jam swirled on top with raspberries in the mixture
- Tiramisu vibes – cup of strong coffee/2 espresso coffees, tbsp almond extract
- Cinnamon, raisin and stewed apple – dice apples and slowly cook for 6mins. Don’t want them to completely loose their structure.
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