Baked oatmeal is a new thing for many Brits but it is the perfect meal prep for the week ahead – or even longer if you freeze in portions. And unlike most grab-and-go breakfasts this one has zero sugar. When I was tucking into some for breakfast at work this week my colleague actually asked why I was eating pudding for breakfast! An easy mistake to make as this Apple, Apricot and Pecan Baked Oat Porridge Oats is almost like having dessert – and who doesn’t want pudding for breakfast right? With the slow energy release oats and the protein addition of the nuts, eggs and milk, a portion will fill you up till lunchtime. So it’s also a great evening snack if you have skipped dinner or eaten early and need something else.
The apples you use in the base can make a difference to the overall dish. If you are not a fan of sweet foods then go for a cooking apple for a tart, more intense apple-y taste. If you like your food sweeter then a dessert apple is more suited to you. The maple-syrup like pecans lend a depth to the dish and the dried apricots are also sweet too. Feel free to add some honey, maple syrup or stevia to the oat mix before cooking if you do have a very sweet tooth though. Or drizzle honey or syrup over the warm oatmeal to taste before eating. I love mine with a dollop of yoghurt on the side…
Apple, Apricot and Pecan Baked Porridge Oats
- 250g peeled, chopped apples into bite size pieces
- 100g dried apricots, roughly chopped
- 100g pecan nuts, roughly chopped
- 1 ripe banana
- 200g oats (not jumbo)
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 eggs
- 300g milk
- 1 teaspoon vanilla essence
- butter to grease the dish
- Step 1 Preheat the oven to 180°C Fan / 200°C / 425°F / Gas 7.
- Step 2 Thickly grease a glass or ceramic baking dish 28cm x 20cm, with butter.
- Step 3 Scatter the apples evenly on the bottom of the dish.
- Step 4 In a separate bowl mash the banana then add in all the dry ingredients before mixing well and pouring in the wet ingredients. Combine thoroughly and pour over the apples.
- Step 5 Bake for 30mins, the top should be golden and the oats set. Serve warm with a dollop of yoghurt.