Baked Berry Oatmeal
Baked oatmeal settles five mornings in advance: one dish, thirty-five minutes, and breakfast is cut into squares. What separates it from porridge is structure — egg and banana hold it together, so a piece can be picked up by hand. There is no sugar in it, and none is needed.
- Prep
- 10 min
- Cook
- 35 min
- Rest
- 10 min
- Total
- 55 min
- Servings
- 6
- Level
- Easy
- Per serving
- 260 kcal
Ingredients
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What to use instead
Dairy-free: any plant milk behaves the same; instead of the egg use 2 tbsp of ground flaxseed with 5 tbsp of water, left to stand 10 minutes.
Makes: a 20×25 cm dish, 6 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Heat the oven
Set the oven to 180 °C and butter a 20×25 cm dish. A smaller dish gives a thick layer that will not cook through in 35 minutes.
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Step 2: Mash the banana
Mash the banana to a purée with a fork and whisk it smooth with the egg, honey and milk. The banana is both the sugar and part of the binding here.
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Step 3: Mix the dry side
Combine the oats, baking powder, cinnamon and salt in a separate bowl — the raising agent has to be evenly spread or the bake rises in patches.
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Step 4: Bring them together
Pour the wet into the dry, stir and let it stand for 5 minutes: the oats take up some of the milk and the mixture stops being watery.
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Step 5: Add the berries
Fold in two thirds of the berries, spread the mixture in the dish and scatter the rest on top. Do not thaw frozen berries first or the batter turns pink.
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Step 6: Bake
Thirty-five minutes at 180 °C, until golden on top and springy in the middle. Let it sit 10 minutes before cutting so the squares hold.
Tips & variations
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Tip
For a creamy, spoonable bake use 500 ml of milk; for something you can pick up like a bar, 350 ml. Anything between works — only the density changes.
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Tip
Stir the honey into cold milk rather than hot: it disperses evenly instead of sinking into a caramel layer at the bottom of the dish.
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Swap
Dairy-free: any plant milk behaves the same; instead of the egg use 2 tbsp of ground flaxseed with 5 tbsp of water, left to stand 10 minutes.
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Storage
Five days covered in the fridge. Warm a portion for 40 seconds in the microwave, or eat it cold with yoghurt — it is good that way too.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 260 kcal | 1,560 kcal |
| Protein | 9 g | 54 g |
| Fat | 7 g | 42 g |
| Carbohydrates | 39 g | 234 g |
Approximate values calculated from standard ingredient data.
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