It’s no secret. On days where I’m at work, it pains me slightly to have a measly slice of toast, or a pathetic bowl of rice bubbles. I start work at 7, and I’m not that much of a morning person, so I literally don’t have the time to make myself something epic for brekkie every morning. It’s not that I don’t appreciate toast and rice bubbles…they just don’t knock my socks off.
The opportunities that one has for breakfast are limitless!
This particular little gem of a breakfast is delicious and filling (potentially even too generous!) Oats are low GI, so they’ll l keep you going for a looooong time. These bowls are also the perfect sweetness, they’re not so sweet that you can’t eat them for breakfast! The molasses in it gives it a sweetness, but also a bit of an aniseed edge. If you’re not a fan of molasses, or don’t have any in the cupboard, substitute it with golden syrup.
Blueberry bakes oat bowls:
- 1 cup rolled oats*
- 1 tsp bicarb
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1/3 cup desiccated coconut
- 1/3 cup almonds, roughly chopped
- ½ cup frozen blueberries
- 1 egg
- 1/3 cup molasses
- 1 tsp vanilla
- ¾ cup milk
Preheat your oven to 190°C and grab a tray for your bowls to go into the oven in. I used two large ramekins from House.
Combine your oats, bicarb, spices, coconut and almond pieces in a bowl. Gently mix in the blueberries. In a jug, whisk your egg, molasses, vanilla and milk together until you have a glossy, brown mixture.
Using about a tablespoon of melted butter for each ramekin, grease them up.
Pop them in the oven for 20-25 minutes, until the top has puffed up nicely. The bottom of the bowls should still have some of the liquid in them. If you don’t like your oats a little bit squish (like I do) pop them back in the oven for a few more minutes.
*If you select your rolled oats carefully, this recipe is also gluten free. Just make sure that your oats aren’t processed in a factory that processes gluten-filled products as well!