I'm always looking for new breakfast inspiration and first came across baked oats thanks for two lovely Irish ladies - Ciara from The Irish Balance and Super Healthy Steph. They did a collaboration showcasing baked oats, billing it as "cake for breakfast" so naturally I was interested! I gave Ciara's recipe for baked protein oats a go, and shared the results on Instagram.
I'm building on that great inspiration and going with my own baked oats Flourishing Pantry style with sweetness from a fruity source.
The base of this recipe can definitely be just oats, chia seeds and quinoa. Or even just oats really. But I was lucky enough to receive some samples from Clearspring's new buckwheat range and thought I would give this a go with their Power Porridge mix.
I've been following an online course from Future Learn called Food As Medicine this month (hooray for being freelance and having some time to myself!) and the emphasis on eating a range of ingredients in your diet has really struck me.
Whilst it's not a sexy or exciting message eating a wide range of foods gives you maximum nutrients which your body needs. As part of the course we were even asked to complete a survey on the number of different foods we'd eating in a day - it made for really interesting results! So any excuse to get three grains into a meal rather than just one sounds good to me to maximize the nutrient intake.
The Clearspring Power Porridge is designed to be a quick, easy, ready-to-eat in 5 minute ingredient which is great if you're short on time. But I've used it here in a slightly more elaborate dish if you're not in a hurry - I made it on a lovely lazy Saturday morning when I had the place to myself.
Figs are an absolute favourite of mine and I found a big punnet of seriously ripe ones in Donnybrook Fair this week and thought they would be perfect with this recipe.
Without masses of sugar or sweetener the oatmeal can taste quite savoury, so adding fruit gives a lovely natural sweetness. I also included cinnamon and nutmeg into the mixture, and if you've got it I always recommend maca because it's got a gorgeous caramel flavour.
You should also check out Izy Hossack of Topped With Cinnamon, who did a variation of baked oatmeal with chocolate, pear and hazelnuts. Totally amazing combination - chocolate and pear actually reminds me of a delicious school dinner dessert we used to have: poached pears with chocolate custard!
SERVES: 3-4 people
PREP TIME: 10 minutes
COOK TIME: 30 minutes
160g Clearspring organic instant power porridge with buckwheat, quinoa and chia seeds
100g gluten free oats
55g hazelnuts, chopped
120g gluten free oats
3 tbsp quinoa
2 tbsp chia seeds
55g hazelnuts, chopped
600ml (2.5 cups) almond milk
1 tbsp maca powder (optional)
1/2 tsp nutmeg
1/2 tsp cinnamon
a pinch of salt
2 tbsp stevia or other sweetener of choice (maple syrup, honey, rice malt syrup etc.)
3-5 figs, thinly sliced
Extra chopped hazelnuts to decorate
1. Preheat the oven to 180 °C / Gas Mark 4. Put the porridge mix, oats and hazelnuts in a baking tray and pour over the almond milk. Stir well to combine, the mixture is seriously thirsty and drinks in that liquid.
2. Add the maca powder if you're using it, cinnamon, nutmeg, sweetener and pinch of salt and stir these in too. Flatten out the mixture so you've got a smooth surface to decorate.
3. On the top of your oatmeal add the slices of figs and chopped hazelnuts.
4. Bake for 25-30 minutes until all the liquid has been absorbed and the surface looks dry. I finished mine off under the grill for 5 minutes just to give it a bit of extra colour, but that's not necessary for taste.
5. Remove from the oven and allow to cool a little before serving. I dished it up with a dollop of yoghurt and a sprinkle of ground nutmeg for extra sweetness.