Oats are one of the best breakfasts you can have to power up for the day, fill your belly and stop you from snacking. It’s the best. However, my adventurous side has always fallen short when it comes to how to serve the “most important meal of the day”, going for:
a) Gruel. Oats + water, with fruit on top.
b) Your more conventional porridge. Oats + almond milk, with fruit on top.
c) Oats + natural yoghurt. (with fruit on top…).
And I’m now bored of it. I know, shocker.
I stumbled onto an American site that professed a love for Oatmeal Bake. Despite this apparently being a completely normal and popular dish it was news to me – and I was intrigued.
I fiddled around and made a delicious “breakfast crumble”. Feels like you’re eating pudding for breakfast, but is really really healthy and clean – my kind of meal.
- 4 peaches
- 300g porridge oats
- 500ml almond milk
- 3 tsp ground cinnamon
- 1 egg
- 1/2 tsp baking soda
- 1-2 tsp agave syrup (add more or leave out depending on your sweet tooth)
Oven – 180 degrees celsius.
Chop the peaches up into chunks and lay on the bottom of an oven-ready casserole dish.
In another bowl, mix the milk and the egg together.
Spoon the oats into the milk mixture, and add the agave, cinnamon and baking soda. Mix well.
Once everything is combined, pour over the peach layer.
Pop in the oven for 40 mins (cover with foil for first 30 mins).
Eat hot with natural yoghurt.
Boom. No more gruel.