Yeah, you read that right- yoghurt baked oatmeal. For those days when you want a moist and sweet baked oatmeal- that’s also incredibly light and fluffy. I usually use banana in my baked oatmeal for a super moist texture, but what’s a girl to do when there are no ripe bananas in the house? Well, whap out some Greek yoghurt, that’s what.
I chose to use doughnut peach, blueberries, and ginger in my baked oatmeal, and I then topped it with a tablespoon of hazelnut butter, but feel free to use whatever fruit you have lying around. Although I do have to point out that this combination is amazing. The texture of the baked oatmeal sort of resembles a soft muffin (with gooey fruity blueberries making some sauce in the centre) and crisp top. Is the crisp top anyone else’s favourite part of a muffin? I feel like everything after the top is an anti-climax.
- 1/4 cup super thick Greek yoghurt (I used Total)
- 40g porridge oats (NOT the pre-prepared sachets)
- 1/2 cup plant based, or cow, milk
- 1/2tsp ground ginger
- 1/4tsp ground cinnamon
- 1 doughnut peach, chopped into chunks (reserve three slices to top the oatmeal)
- I handful of blueberries
- 1/4tsp baking powder
- Preheat the oven to 200*c (190*c if you have a fan oven)
- In a bowl mix together the oats, yoghurt, milk, cinnamon, baking powder, ginger, peach chunks, and blueberries. Place the peach slices on top for decoration.
- Pour into a small oven proof dish, and then place into the oven for 30 minutes, until the baked oatmeal is well risen and golden on top.
- Dig in…