Mince Pie Baked Oatmeal

wp-1483011790321.jpgI was in a huge dilemma as to whether to save this post until next year, or to publish it now. Because although Christmas has been and gone, I am still feeling just a little bit Christmas-y. And I also have the remains of a jar on mince pie filling to use up. Also, this just tasted so good, that I felt awful not sharing it with you guys right now.

If you made my Gingerbread Baked Oatmeal, then I guarantee you will love this one. It’s still single-serve, but this time it has all those wonderful Christmas spice, orange zesty flavours, plus plump sultanas and soft cake-like baked oats. The best way to serve this is with cooked apples (you can do this in the microwave- see below ), and hot almond milk…


  • 1/2 cup oats
  • 1/2 cup almond milk, unsweetened
  • 1/2tsp baking powder
  • 40g mince pie filling (this is 2 heaped tbsp;  I used Meridian)
  • 1/8tsp ground ginger
  • 1/4tsp cinnamon
  • Pinch of mixed spice
  • 1 drop vanilla extract
  • OPTIONAL: hot almond milk to serve (I HIGHLY recommend this), and apple chunks (for the ones in the image above, simply chop the apple into chunks, then microwave on full power for 1 minute until tender. It’s the easier version of poaching)

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Gingerbread Baked Oatmeal (single serve!)

wp-1482414298911.jpgI have to say, this could be my favourite baked oatmeal, ever. It was a bit of an experiment, but this worked out better than I could have hoped. It has that warm and zingy ginger flavour, with cinnamon and mixed spice coming through just slightly- all with some gooey, super-sweet medjool dates. Those dates really transform this dish.

I usually eat my baked oatmeal straight from the dish, straight from the oven- and often burn my mouth. However, with this I made the oatmeal and let it go cold as I had to go get on with my day- then reheated it for lunch, and served it with hot almond milk, and frozen raspberries. And it was extremely delicious. So my recommendation on how to serve this is: in a bowl, warmed up from cold (you can always make it the day before to save on time in a morning) or left to stand after baking for around 15 minutes, and then with hot milk poured over the top. You won’t regret it… Continue reading

Pear & Blueberry Baked Oatmeal

Does anyone else prefer their pears crunchy and crisp? Instead of that awful, gritty, mushy mess they become when overly ripe? When pears are anything less than crunchy, there is only one thing for them: baked oatmeal. Pear and blueberry is a particularly lovely combination. Frozen blueberries are better value, keep longer, and also (for some strange reason) release more of their juice and flavour in baking, I find. The oats will keep you full throughout the morning, provide fibre, energy, and cook down to a texture somewhere between cookie dough and a muffin. In short, this is a perfect student breakfast. I tend to make my baked oatmeal on a Saturday morning, post lie in, when I have more time to enjoy it…


  • 1 medium pear, I used a Rocha pear (these were the crispest ones I could get hold of at the time)
  • 1 small handful frozen blueberries (trust me: these work the best)
  • 1/2 cup porridge oats
  • 1/2 cup milk (plant based, or cow’s milk)
  • 1/4tsp baking soda
  • 1/4tsp baking powder
  • Cinnamon and ginger, to taste
  • OPTIONAL: Nut butter of choice, 1 tbsp. (to top)


  • Preheat the oven to 190*c, and grease a baking dish (a deep dish works best).
  • Chop the pear into chunks, reserving three thin slices to top.
  • In a bowl mix together all of the ingredients, and then pour into the baking dish, pushing the pear chunks below the surface of the mixture (as much as possible anyway). Top with the pear you sliced earlier and then put to one side, a sprinkle of cinnamon, and a few more frozen blueberries.
  • Place into the oven for 25 minutes, until crisp on the top. Remove from the oven, and allow to cool slightly (give it 5 minutes-ish: we don’t want any burnt mouths).
  • Top with nut butter if you desire (almond is a good call), and dig in…

Cinnamon Apple Baked Oatmeal

If you follow my IG account, then you may have picked up on the fact that last Friday we had a gas leak- which lead to the gas on our floor having to be switched off. No hot water, no heating- no hob. For three days. Which unfortunately meant no cooking any porridge. But, on the upside, it also forced me to shake up my breakfast, and test out a super simple baked oatmeal recipe.

I’ve made baked oatmeal before, experimenting with a few different add-ins to maximise nutritional benefits (type ‘baked oatmeal’ in to the search bar and you’ll see), but this recipe has the fewest ingredients, and actually the nicest texture: cookie-dough like oats; tender, sweet apple; warming cinnamon. No fancy ingredients. Student, vegetarian, vegan, and dairy free friendly. Still good for you, and cheap to make. It takes 25 minutes in the oven, and so only about half an hour all in all (depending how fast your oven heats up). Perfect for the grey winter mornings we’re currently having…


  • 1 medium apple- I used pink lady
  • 1/2 cup porridge oats
  • 1/2 cup coconut-rice milk (or any plant based milk- you can also use cow’s milk, goat’s milk etc.)
  • Cinnamon, to taste
  • Ginger, to taste (I used approximately 1/4 of the amount of cinnamon)
  • 1/4tsp baking powder
  • 1/4tsp baking soda
  • OPTIONAL: A drizzle of honey to glaze; 1tbsp nut butter of choice, to add once removed from the oven


  • Preheat the oven to 190*c, and grease a baking dish (a deep dish works best).
  • Chop the apple into chunks, reserving three thin slices to top.
  • In a bowl mix together all of the ingredients, and then pour into the baking dish. Top with the apple you sliced earlier and then put to one side, a sprinkle of cinnamon, and also a drizzle of honey (just a little) if you like.
  • Place into the oven for 25 minutes, until crisp on the top. Remove from the oven, and allow to cool slightly (give it 5 minutes-ish- just so you don’t burn your mouth), then dig in…

Banana, Maple & Peanut Butter Baked Oatmeal

Just LOOK at that gooey banana-peanut-maple goodness…imagine waking up to that. Well, I can’t make you breakfast in bed (that would be a bit creepy), but I can give you the instructions as to how to make yourself breakfast in bed.

This recipe is super simple (as usual), and you can pick up the ingredients easily. Chia seeds are now available in Tescos, Asda- even Home Bargins. I got a massive bag for about £2 from the latter. You can omit them, but they swell up and give a really great cookie-dough-esque texture when combined with the banana. In baked oatmeal banana is amazing for adding sweetness and moisture, as well as providing one of your 5 a day, a bunch of potassium, and being crammed full of fibre. Combined with the oats, also rich in fibre, this breakfast will keep you full all morning long. Creamy peanut butter adds in a great source of fat, and the maple syrup acts as a wonderful background flavour to bring out the nuttiness. Delicious and down right good for you.

Have I managed to convince you to give this a go? Well, if I have keep on reading…

Ingredients (serves one)
1 ripe banana (you want to have little brown freckles all over the skin, and no green), cut into slices
1/2 cup oats
1tbsp peanut butter (smooth OR crunchy, either will work well. I always use Meridian, because its my die-hard favourite)
1tbsp pure maple syrup (I used Clarkes, because I stole it from my brother’s pancake making stock, and that’s his favourite)
1/2tsp baking powder
1/2-1tsp cinnamon (I used 1tsp, but use a lot of cinnamon in my cooking. If you aren’t used to adding this in then go for 1/2tsp)
1/2 cup plant based milk (I opted for a coconut-rice milk as its my favourite, but feel free to use almond, cashew, oat, straight up rice milk- even cows milk if that’s what you have. I mean, use unicorn milk if you can get it)
1tsp chia seeds (or, if omitting this, reduce the milk by 1-2tbsp)


  1. Preheat the oven to 190*c (that’s for a fan oven; for a normal oven heat it to 200*c), and grease an ovenproof dish (I used some cooking spray to do this, as its what we have a home)
  2. In a bowl combine all but half of the banana, and mix together thoroughly. Mash the banana a little, but make sure you leave some decent chunkage. Pour into the oven proof dish.
  3. Use the remaining banana slices to decorate the top of your oatmeal; this caramelises slightly in the heat of the oven, and makes this oatmeal taste just that bit better. Plus the fact, it looks, y’know, fancy.
  4. Whack it into the oven for 25 minutes, until risen and golden brown, before removing from the oven and allowing to cool for 3-5 minutes, thus avoiding any burnt-mouth disasters.  Enjoy!

Dessert for Breakfast: Apple Crumble Baked Oatmeal

Some days we want to be a bit naughty at breakfast (no, not that)- we want ice cream right? Well, the ice cream was an after thought with this (its actually the Booja- Booja vanilla, which is a dairy free alternative I tried and fell in love with. It has only four all natural ingredients and no added refined sugar- so it’s definitely breakfast worthy if you want it to be), but it certainly added that little extra something. Apple crumble is one of my favourite winter desserts- and I love that layer where the apple meets the crumble and you get a little bit of gooey, crunchy, sweet and fruity deliciousness. This breakfast is basically that layer, and just that.  Apple, cinnamon, honey, almond butter, oats and plant based milk combine to make a soft, nearly-cookie-dough kind of texture- with all the taste and texture, but none of the oops-I’m-eating-dessert-for-breakfast guilt.
This is suitable for anyone who is looking to lose some weight, is vegetarian (vegan if you swap the honey for the agave or date syrup or maple syrup), dairy-free- and 100% doesn’t taste like it. I whacked it into the oven and then sat down with a cuppa on a lazy Sunday, and that was about as much effort as was required. 20-30 minutes later, and you and your Sunday morning pjs and fuzzy socks can enjoy…
  • 1 medium apple
  • 1tbsp almond butter
  • 1/2 cup oats + extra for the topping
  • 1/4 cup plant based milk (I used coconut rice milk)
  • 1/3 cup boiling water
  • 1/4tsp baking powder
  • 1/4tsp baking soda
  • 1tsp honey (if you like it sweet then double this quantity and add 1tsp to the mix, and 1tsp to the topping)
  • 1/2tsp vanilla essence
  • 1/4tsp cinnamon
  • Small pinch of ginger (roughly 1/8tsp)
  • Greaseproof paper
  • Line an oven proof dish with the greaseproof paper, and preheat the oven to 200*c (190*c if you have a fan oven).
  • In a large bowl combine the oats, spices, milk, vanilla- look, just combine everything BUT keep aside a small handful of oats, 1/2tsp of honey, and apple slices for decoration (if you want to add some sophistication).
  • Pour the mix into the lined dish, and then sprinkle over the oats you put to one side, drizzle on that honey, and top with apple. More cinnamon optional.
  • Throw it into the oven for 25-30 minutes, until risen with a crisp top.
  • Remove from the oven and allow to cool for 5 minutes.
  • Lift out of the dish using the edges of the baking paper, and then use a spatula to dish up- true to its name, this is not a solid baked oatmeal, but a crumbly topped gooey wonder.
  • Top with “ice cream”, fro-yo, or Greek yoghurt if desired, and dig in…

Pumpkin Pie Baked Oatmeal + Cheat’s Healthy Salted Caramel

I feel that seen as the weather is beginning to change, and the days are getting shorter, it was time to do something, anything, with pumpkin.You may already have noted an influx of pumpkin recipes. But today I am talking about this:

Pumpkin pie baked oatmeal with a cheat’s healthy salted caramel. Sounds too good to be true, but it could be on your breakfast table in just over 30 minutes, start to finish (depending how long your oven takes to heat up). Let’s get going…


The baked oatmeal

  • 40g porridge oats (NOT the sachets, ACTUAL oats)
  • 1/4tsp baking powder
  • 1/2tsp ground ginger
  • 1/4tsp ground cinnamon
  • Pinch ground nutmeg
  • 1/2tsp vanilla essence
  • 1/2 cup pumpkin puree (I used Libby’s; just be sure to get a 100% pumpkin one, nothing like sugar etc. added in. You are adding all of the flavour for yourself)
  • 1 finely chopped date (you can increase this to up to 3 dates, but I personally recommend one- it just gives a little sweetness and texture variation)
  • 1/3 cup plant or cow milk (I used Alpro coconut; I think plant milk works better in this recipe)

The “salted caramel”

  • 1tbsp almond butter
  • 2tsp maple syrup
  • 1 large pinch salt


  • Preheat the oven to 200*C (190*c for fan ovens)
  • In a large dish mix together all of the ingredients for the oatmeal, and then pour into an oven proof dish. Bake for 18-22 minutes, until the top of the oatmeal becomes crisp.
  • Once the oatmeal is nearly ready mix together the almond butter, maple syrup, and salt. Stir well; the mixture thickens and changes consistency. It’s like magic. Dollop this onto the top of your pumpkin pie baked oatmeal, and say ‘Hello Autumn’