Blueberry & Banana Baked Oatmeal

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Hello, I hope everyone is having a great week so far! I am in the midst of cramming/procrastinating for my final uni exam EVER that is tomorrow. I cannot wait to be done with exams and all the stress that comes with them! Having been tied to my desk slaving over revision for the last week, I have been craving allll the comfort food. Baked oats were something that popped in to my mind this morning and immediately I decided I needed to whip up a recipe and have them this morning, and before I knew it I had photographed a recipe too! If that isn't a sign of procrastination then I don't know what is. Either way this recipe is delicious and is such a comforting, filling way to start the day. With a warm gooey centre, juicy fruit and a crisp top it is sort of like getting to have pie or crumble for breakfast, which is pretty great if you ask me. The addition of egg in these oats really makes it a filling dish that keeps me full all morning. It is lovely with any sort of fruit and also reheats perfectly in the oven the next day!

 

I am also really excited to announce that I have been selected as an ambassador for Photo Boards. You have probably noticed their beautiful boards in my photos for a few months now, I decided to buy one last year and quickly bought another two because they are so amazing for photography. Not only are they wipe-clean, they are lightweight, easy to store and they also look beautiful! If you fancy trying one out, I have a link for you guys to get 10% off, I get nothing from this, it's just a discount for you all! I recommend the 60cm boards for food photography.

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Blueberry & Banana Baked Oatmeal 

Serves: 4

Time: 50 minutes

 

Ingredients:

1 egg

2 cups whole rolled oats

2 tbsp ground flaxseed (optional)

1 large, ripe banana

1 1/2 cups blueberries

2 tsp cinnamon

1 tsp nutmeg

1 tsp baking powder

1/4 cup honey

1/4 cup chopped nuts (I used hazelnuts)

2 cups almond milk (or any milk)

2 tsp vanilla extract

 

Method:

1. Preheat the oven to 180 degrees c or 350 f. Lightly grease a casserole dish (roughly equivalent to an 8x8 inch square) with coconut oil.

2. Mix the oats, cinnamon, nutmeg, baking soda, ground flaxseed and chopped nuts in a bowl. 

3. Slice the banana in to chunky slices and place half of the banana slices and half of the blueberries over the bottom of the casserole dish.

4. Add the oat mixture over the top of the fruit and evenly spread it out.

5. In the bowl, whisk together the egg, honey, milk and vanilla extract. Pour over the oat mixture and give the dish a jiggle to get it to sink down through the oats.

6. Bake for 40 minutes until the liquid is absorbed and the top is a lovely golden brown.

7. Serve 1/4 of the oatmeal in a bowl and enjoy! Tip - it is even yummier with a dollop of greek yoghurt on the top.

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