Baked Apple & Oat Breakfast Puddings
Porridge lovers, I have an interesting twist on your favourite breakfast
These little baked oat puddings are almost a cross between porridge and a muffin
Quick to make, but of course you need to allow the baking time, so they most likely are a weekend breakfast option. However, they can be made several days in advance and then just re-heated in the microwave if you do want to include them during the week (and trust me, you will want to!)
We ate them with our favourite yoghurt, and they were absolutely delicious
It felt like we were having dessert for breakfast, however these luscious little puddings are healthy. They tick all the boxes as a low GI, low fat, calcium rich, high fibre breakfast choice, that even includes a serve of fruit! Plus did I mention that they are YUMMY!!
- 1 cup (130g) whole rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ cup (40g) sultanas, currants and/or raisins (optional)
- 2 medium apples (300g), (2 cups when) diced
- 1 large (60g) organic or free range egg
- 1 cup low fat soy, regular or other milk
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- Heat oven to 170 degrees
- Lightly grease 3 soufflé bowls with a little olive or macadamia oil
- Into a large bowl place the oats, cinnamon, nutmeg, ginger, dried fruit and apple and toss to combine
- In a smaller bowl, whisk the egg, then mix in the milk, maple syrup and vanilla
- Pour egg mix into oats and mix well together
- Spoon mixture evenly into soufflé bowls
- Bake in oven for approx. 25 minutes or until JUST done (don't overcook or they could become dry)
Per Serve: 1407kJ or 335 calories; P 10g Fat 5g SFat 1g CHO 62g Fibre 4.5g
