A lot of people find breakfast boring, probably because they eat the same thing day-in-day-out. Personally, this is my favourite meal of the day! So much so, two friends and I used to go out to brunch once a week – it was a great opportunity to try out many different cafes and to catch up!
I find I have a lot of inspiration in the morning and always loving knowing that I have started my day off with a great meal.
This is such a hearty, warming breakfast. I will definitely be making this more often, yet I’ll mix up different flavours just to keep it interesting.
To give it extra flavour I used vanilla extract. There is often a lot of confusion as to what the difference is between vanilla extract and vanilla essence.
Putting it simply, vanilla extract is made from real vanilla pods and vanilla essence is commercially manufactured using chemicals. I definitely prefer to use the former!
This is the perfect dish to make ahead. Either make a large batch on the weekend so it is an easy breakfast during the week, or make it the night before so it’s all set to be baked in the morning.
I love these Le Creuset ramekins my sisters gifted me for Christmas a few years ago (they know me so well!). I find them the perfect size for a meal.
Apple and pear baked oatmeal
- 1 1/3 cup rolled oats
- 1/4 cup chia seeds*
- 2 green apples, diced
- 1 pear, diced
- 2 TBSP desiccated coconut
- 2 TBSP raisins
- 1 tsp cinnamon
- 2 cups almond milk*
- 2 TBSP honey, extra for drizzling on top once cooked
- 1 TBSP vanilla extract
- Coconut yoghurt, to top the baked oatmeal*
- Preheat the oven to 180 degrees and prepare 5 ramekins or one large baking dish*.
- Mix the oats, chia seeds, apples, pears, coconut, raisins and cinnamon in a large bowl.
- Stir in the almond milk, honey and vanilla.
- Spoon into the prepared dish/es and place in the oven for 20-25 minutes, uncovered.
- Once cooked, remove from oven and top with a dollop of coconut yoghurt and a drizzle of honey.
- I didn’t grease the ramekins, the baked oatmeal didn’t stick to them either once cooked.
- You can replace the chia seeds with oats – make it 1 3/4 cups of oats instead of 1 1/3 cups.
- Use natural yoghurt in place of the coconut yoghurt – however this won’t be dairy free.
- Also, use whole milk instead of almond milk – again, this won’t be dairy free.
These will keep covered in the fridge for up to 3 days. When reheating, just add a splash of almond milk to ensure it doesn’t dry out. Either place in the oven for 5-7 minutes or the microwave for 1 minute. I personally prefer the oven however I completely understand if you’re time poor the microwave is more convenient.
Enjoy these little pots of joy!