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Donal Skehan
Baked Oatmeal | DonalSkehan.com, A nutritious and delicious breakfast on the go.
  • breakfast

Baked Oatmeal

January 15

A portable alternative to your morning bowl of porridge, these oatmeal muffins are jam-packed full of good-for-you ingredients including fruit, seeds, nut butter and oats which release energy slowly throughout the day. Make a batch at the beginning of the week for snacking on or putting in lunch boxes.

  • serves Serves 10
  • time 45 mins

Method

  1. 1. Grease a cupcake tray with coconut oil and preheat the oven to 180˚C/350˚F/Gas Mark 4.
  2. 2. Combine all the dry ingredients in a large mixing bowl.
  3. 3. In a jug, mash the banana until smooth, then add in the egg and almond butter and whisk together until combined.
  4. 4. Slowly add in the milk and maple syrup whisking until completely incorporated.
  5. 5. Pour the wet ingredients into the dry and mix until just combined.
  6. 6. Transfer the rough batter into ten of the cupcake wells and bake in the oven for 25 minutes until just risen and no longer wet.

Ingredients

2 cups rolled oats

1 tsp cinnamon

1 tsp cardamom

Pinch of sea salt

1 tsp baking powder

4 tbsp of mixed seeds (chia, pumpkin, sesame)

1/3 cup of raisins

1 large free-range egg

3 tbsp almond butter

1 ripe banana

4 tbsp maple syrup, plus more for serving

2 cups of almond milk

To Serve:

Coconut yoghurt

Fresh blueberries and raspberries

200g rolled oats

1 tsp cinnamon

1 tsp cardamom

Pinch of sea salt

1 tsp baking powder

4 tbsp of mixed seeds (chia, pumpkin, sesame)

50g of raisins

1 large free range egg

3 tbsp almond butter

1 ripe banana

4 tbsp maple syrup, plus more for serving

400ml of almond milk

To Serve:

Coconut yoghurt

Fresh blueberries and raspberries

You'll Need

Muffin/cupcake tray

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