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Baked Oat & Berry Pots

Breakfast, Snack

Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!

Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.

A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.

For more Delalicious oat recipe inspiration click here.

Serves 2.

Oat & Berry Pots, Delalicious

  • 2 eggs
  • 2 tbsp nut butter
  • 6 walnut halves, chopped
  • 4 tbsp jumbo oats
  • 2 tbsp regular oats
  • 8 tbsp milk
  • 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
  • 1 tbsp water
  • 2 tbsp yoghurt
  1. Whisk the eggs and nut butter together in a large bowl.
  2. Add the walnuts, oats and milk and continue to whisk until well combined.
  3. Pour the mixture into two ovenproof ramekin dishes.
  4. Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
  5. For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
  6. To serve: spoon the yoghurt and berry coulis over the cooked oat pots.

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National Porridge Day & Bread Week

Breakfast

Apparently this week 10-16 October is National Bread week and Monday was National Porridge Day. So, what better way to celebrate oats and bread than making my Oat & Seed Loaf. I always have a batch in the freezer portioned out into slices ready to go with some soup for lunch or as a quick after training option topped with hummus. This recipe can be adapted to suit all intolerances by simply replacing the oats with gluten-free oats and the yoghurt with a lactose-free version.IMG_2074-0

I must confess I am not the biggest fan of regular porridge but I adore oats and especially for breakfast; so here are some of my favourite recipes:

Berry & Oat Muffins

Treats

These muffins are made for a satisfying meal on the go! Jam-packed with slow release carbs, berry goodness, only two tbsp honey & essential magnesium makes them ideal for a quick breakfast or gear bag friendly post-training snack. Use whatever berries you like or add some chopped nuts or chunks of dark chocolate, the possibilities are endless! They will stay fresh for at least four days in an air-tight container or else you could freeze them if any last that long.

  Makes 12 muffins.

  • 7oz oats
  • 1oz desiccated coconut
  • 1.5 tsp baking powder
  • pinch of salt
  • 4oz butter
  • 2 tbsp honey
  • 1 egg
  • 2 over-ripe bananas
  • 1/2 tsp vanilla essence
  • 4 tbsp natural yoghurt
  • 4 fistfuls berries (blueberries & raspberries are my favourite)
  • coconut flakes
  1. Preheat an oven to 180°C and line a muffin tray with cases.
  2. Place the oats in a blender or food processor and blitz until they form a coarse flour. Mix the oat flour with the desiccated coconut & baking powder in one bowl. 
  3. In a separate large mixing bowl, using a handheld beater, cream the butter & honey together until light & fluffy. 
  4. Beat through the egg (the mix might look a bit curdled, you haven’t gone wrong I promise!).
  5. Mash the bananas & vanilla essence together before adding to the butter mix. Stir through the flour until well combined.
  6. Finally add the yoghurt & berries to the mix & combine. 
  7. Spoon the mix evenly amongst the muffin cases, top with some fresh oats and coconut flakes before placing in the oven for 15-20 mins until golden brown or a skewer comes out clean.