Breakfast Uncategorized

Baked Oatmeal

I have been eating this baked oatmeal for breakfast almost every day for the past week. I make a big batch, freeze individual servings and top it with fruit, yoghurt and some granola for extra crunch.

I use the recipe from Cookie and Kate. The first time I made this I followed her recipe exactly, just cut the quantities in half. The second time I made a few substitutions. I had some pumpkin to use up and added banana for natural sweetness. I am really not afraid of sugar – if you’re making dessert make a dessert! But this is not dessert, it’s a sweet breakfast so I want to keep sugar as minimal as possible.

Now that the mornings in Ireland are getting brighter I have been having a picnic breakfast most days, as long as it’s not raining. fullsizeoutput_b65

Pumpkin Baked Oatmeal

Credit :


2oog porridge oats

1 tsp cinnamon

1 tsp pumpkin spice

1/2 tsp baking powder

pinch of salt

2oog pumpkin puree

1 ripe banana

2oo ml milk

1 egg

5o ml maple syrup or honey

3 tbsp butter, melted

handful of nuts for topping, lightly toasted and chopped

brown sugar for topping, optional


Preheat oven to 180c, and  lightly oil a baking dish.

In a large bowl combine the dry ingredients. Using an immersion blender combine all of the wet ingredients and then mix into the oat mixture.  Sprinkle over the top of the oats with some brown sugar if you feel like it.

Bake for about 2o minutes, or until the top is firm.


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