Warming breakfast - for the cooler months ... May 13 2016
Now that the weather has become a little cooler, it is a great time to start having porridge for breakfast - actually, I eat porridge mostly all year round!
This is a recipe that I have made for a few years quite regularly - and it is really tasty ... and is such a great way to start the morning.
It is a baked porridge, and you can add any fruits, nuts & seeds or super-food blends to it - depending on what you prefer or feel like.
It takes about 35 minutes to cook and because it makes a big dish size, you then can just warm it up for breakfast for the next few days - I just reheat what I am going to eat in the bench top oven and yum ... breakfast is very quickly made and ready to eat!
Baked oatmeal with banana, apples and blueberries
What do you need ...
2 bananas, sliced (or any fruit)
2 apples, grated (or any fresh fruit or dried fruit)
1 cup blueberries (or fruit of your choice)
1/3 cup flaked almonds (or nuts or seeds of your choice)
2 tablespoons LSA*
1/2 cup shredded coconut
1 cup rolled oats
Sprinkle of cinnamon (optional)
1 cup milk (plant-based or dairy)
How to make ...
1. Lightly grease dish or use baking paper. Set oven to 175⁰C.
2. Layer bananas on base of lasagna size dish, then layer on top the grated apple, blueberries, almond flakes, LSA and coconut. Sprinkle oats on top of fruit and press down with a spoon. Then sprinkle a small amount of cinnamon on top.
3. Gently pour milk over oat mix, and bake in moderate oven for 35-40 minutes.
4. Serve hot or cold – and stores in refrigerator for up to 3 days.
*LSA is a fabulous healthy fat and fibre filled combination of linseeds (flax seed), sunflower seeds and almonds that have been ground up. They taste great sprinkled on your breakfast or added to baking ... try to make sure when buying that it as been stored in the fridge ... as it does oxidise once ground. The best way is to make your own, in small batches and store in the refrigerator.