Okay. Hang-on. I’m not use if these almond baked oats are classed as a breakfast or a dessert. I’m proud to let you know that I have eaten this on multiple occasions for both breakfast and dessert… on the same day!
This dish really had me stumped about why I don’t make this every weekend. It’s so simple and can we talk about how good for you it is? It’s pretty much a weight watchers dream. In the interest of keeping it real, I’m gonna call this what it really is. The perfect Saturday breakfast for when you want to stay cozy on the sofa in your pyjamas and drink bottomless tea and eat your body weight in delicious-ness, but you remember that you joined weight watchers and need to count your points.
So, obviously, we’re looking for a
dessert breakfast that is low in points, high in flavour and indulgence and isn’t going to give us that funky too much sugar for breakfast feeling. You know, it’s that feeling you get after morning pancakes and bacon? The grossest. Well, I’m thrilled to report that we’re all gonna be feeling fine after eating this for whatever meal you need to, because it’s totally cool if you want to actually eat this for dinner. We’re in a judgement free zone here, guys.
What I need you to know about these baked with roasted almond milk, rather than dairy. You don’t need to use the roasted milk, but seriously, it’s too good… then you gotta crack and egg in all that just for some richness and to bring it all together.
And berries…. aaaaalllll the berries. I used blueberries, blackberries and strawbs, but you could use whatever berries tickle your fancy. The best part of this whole baked oats thing is that there’s no white sugar!!!!! Sugar free zone kids!!! In this whole dish there’s only a couple tablespoons of maple syrup. The dark stuff please and thank you. Gives it that dark richness that makes this so satisfying.
Okay, so to recap… lots of berries… baked oats… no sugar… low on the smart point count… and we’re done!
Very Berry Almond Baked Oats with Greek Yogurt
- 150 g porridge oats. Gluten free if necessary
- 1/2 tsp cinnamon
- 300 ml roasted almond milk
- 1 egg
- 3 Tbsp maple syrup
- 100 g blueberries
- 100 g blackberries
- 250 g strawberries
- 4 Tbsp fat free Greek yogurt
- Pre-heat the oven to 190c. In a bowl combine the oats with the cinnamon and a pinch of salt.
- In a jug whisk the almond milk, egg and maple syrup together.
- In another bowl toss all the berries together.
- Put half the berries in a medium baking dish and top with the oat mixture, and pour over the milk mixture.
- Scatter the remaining fruit over the top and bake for 20-30 minutes until the liquid is absorbed and the fruit is soft.
- Serve with the Greek yogurt.