Meet my new obsession – the walnut and raspberry oat bake. It’s an unlikely obsession, I will admit, but once you make it you will understand.
Oatmeal bakes are very popular in the US as you will see if you do Pinterest search. And with good reason – not only are they healthy and delicious, they are also immensely adaptable. And this is how I came to bake one – I was trying to think of ways to use fruit for the No waste food challenge over at Elisabeth’s Kitchen as well as breakfast ideas for the this month’s Breakfast Club over at Tales of pigling bland.
This oat bake takes very little time to throw together and can be prepared in advance so that you have a batch ready for breakfast. If you are only serving one, then you have your breakfast sorted for 4-5 days. I used raspberries and walnuts, but you can use whichever fruit you fancy – blueberries, strawberries, apples, bananas, plums would all work well. You can also vary the nuts, add raisins or go all out and add chocolate. See what I mean about adaptable?
150 rolled oats – about 1 1/2 cups
60g walnuts, roughly chopped – 1/2 cup (or more to taste)
60g – 80g fresh (or frozen) raspberries – about 1/2 cup (or more to taste)
1 tbsp flaxseed powder (optional)
1/2 tsp baking powder
200 -250ml skimmed milk – about 3/4 – 1 cup (more or less as needed)
1 tsp vanilla or almond extract
1 large ripe banana
2 tbsp virgin coconut oil, melted
1 tsbp cinnamon (less if you aren’t a cinnamon freak like me!)
1 large egg
3-5 tbsp agave syrup (or maple syrup) or to taste
1-2 tbsp demerara sugar (optional)
Greek yoghurt, honey and fruit to serve
- Preheat your oven to 190C/375F . Put the oats, walnuts, flaxseed & baking powder, salt, cinnamon and raspberries in a large bowl and gently mix together. Put the oat mix in a small ovenproof dish.
- Put the milk, banana, coconut oil, extract, agave syrup and egg in a food processor and blitz together till well combined. Carefully pour this over the oats making sure they are evenly covered. Sprinkle with the sugar if using and bake for about 45m to an hour.
- Serve warm (heat in microwave for 50 secs) with low-fat Greek yoghurt, raspberries or chopped banana and drizzle with honey.
UPDATE: You can mix all the ingredients in a large bowl and then pour them in your baking dish. That way you can judge how much milk to add. The batter should resemble slightly runny porridge. The thicker it is, the less time it will need in the oven – around 30 minutes.
NOTES: I have added the US measurements as best I can. If anyone makes this using the US conversions please post a comment and let me know if I need to amend them!