American baked oats (also referred to as baked oatmeal) made up as muffins make a speedy breakfast.
Good porridge takes time which is sometimes that is in short supply in the morning. I whip up a batch of these baked oats on Sunday and then during the week just reheat and eat. Two minutes to a healthy breakfast.
I use an overripe banana instead of oil or butter in this baked oatmeal recipe. It keeps the fat content down. I always have a stash of peeled, overripe bananas in the freezer for baked oatmeal and smoothies. Also, I have cut the sugar back in the recipe because I add a dollop of maple syrup before digging in.SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave
Baked Oatmeal Cups work brilliantly for portion control and a speedy breakfast.
CourseBreakfast & Brunch
15gramsdark brown muscovado sugar
100gramsbanana overripe, mashed
150gramsoats preferably rolled oats
maple syrupto serve
Prep a 6 muffin tin with non-stick spray
Heat oven to 180C (fan)
In medium bowl, beat the egg.
Stir in mashed banana, sugar, cinnamon and vanilla extract.
Stir in milk.
Add oats, baking powder and salt.
Stir together until combined.
Spoon into muffin cups (all the way to the top)
Bake for 20 minutes until brown.
To serve, put a muffin cup in a bowl and top with yoghurt, fruit and maple syrup.
To reheat, put a muffin in a microwavable dish, add two tablespoons of milk and heat in microwave for 1 minute. Break up muffin into the milk by stirring and heat another 1 minute until piping hot. Top with fruit.