Blueberry baked oat bowls and breakfast obsession


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.

So on days where I’m not working, I prioritise breakfast. I debate whether I want to make baked eggs or chocolate pear bread.

Or if I want to go to a café and get poached eggs (a personal favourite.) Or grilled peaches on muesli. Or scrambled eggs. Or avocado on on toast…. you get the point.

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:

Serves two hungry peopleramekin

  • 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

chopped almondsPreheat 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.

spoon oatsSpoon equal amounts of the dry mixture into the ramekins, then pour the liquid  over the top. It should come close to covering your oats.

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!


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