Whatever your age, this oaty breakfast recipe is perfect for keeping your blood sugar balanced, and feeding a healthy gut microbiome with fibre and plant-based goodness. The peanut butter and chia seeds add protein, so you’ll feel nice and full until lunchtime, with slow releasing energy. You can make the recipe up the night before – just put it in the tin ready to bake and then shove it in the oven the next morning. Delicious, nutritious and totally satisfying! A perfect start to the day the whole family can enjoy.
Oaty Berry Breakfast Bake
- 2 cups Oats, Rolled or Jumbo - about 180g
- 2 cups Coconut/almond/oat/organic milk, About 500ml
- 1 tspn ground cinnamon
- 2 tbspn chia seeds, Or flaxseeds
- 3 tbspn Peanut butter, Or any nut butter
- 2 tbspn Maple syrup, Or honey/rice syrup/dark brown sugar
- 1 cup mixed berries, Fresh or frozen
- 1/2 cup Water, About 120ml
- Preheat oven to 190C (175C fan, 375ºF). Line a square or loaf tin with parchment paper, or grease it with oil or butter.
- In a mixing bowl, combine the oats, milk, cinnamon, 1 tbspn of the syrup or sugar, chia seeds and 2 tablespoons of the peanut butter.
- Put the fruit into a saucepan with the water and remaining sugar or syrup. Place on a gentle heat, and allow to lightly simmer for 5 to 8 minutes until mashable. For fresh fruit, you may be able to mash without heating. Mash the fruit with a potato masher, or blend if you want it smoother.
- Mix the fruit into the porridge mix. Transfer the mixture to your tin and bake for 20 minutes in the oven.
- Take it out, and then drizzle with the remaining peanut butter, and if you want an extra crunch, sprinkle with just a little dark brown sugar. Bake for another 10 to 15 minutes - until it feels firm and not wobbly. Watch it doesn't burn on top!
- Remove from the oven and let cool slightly before serving. Slice and enjoy! (We love it with a big dollop of plain natural yoghurt!)
- No chia seeds? Use flaxseed instead.
- No berries? Use mashed bananas, and a few slices of banana on top for baking.
- No peanut butter? Use almond butter, hazelnut butter or tahini instead.
- Gluten free? Use gluten free oats, or a combo of millet flakes, buckwheat flakes and quinoa flakes.