Baked oatmeal is a great way to enjoy a classic breakfast, but this version is guaranteed to knock your socks off! The soft and fluffy texture of this baked oatmeal souffle is velvety and light. Perfect for this time of year when we are transitioning slowly into fall. It’s also very easy to make!
You could customize this to any flavor you like, if you prefer apples or only pears over figs. It’s all good. I love the combination of the figs with the cardamom, but you can omit this and just use cinnamon instead.
1 1/2 cup rolled oats
1 1/2 cups milk of choice
4 Tbsp maple syrup
4 tbsp. Melted butter
1 tsp. Vanilla extract
1/4 tsp. Cardamom
1/2 tsp. Cinnamon
1 1/2 tsp. Baking powder
2 eggs, separated
3 figs (ripe but firm), sliced
1 ripe, firm pear, sliced
1 tbsp granulated sugar
maple syrup for serving
Preheat oven to 350 degrees F/180 degrees C. Butter a 9-10”/22-25cm. dish and set aside.
Place oatmeal in a large bowl, add salt, baking powder and spices.
In a measuring jug, beat egg yolks and add milk. Stir in vanilla, maple syrup and melted butter. pour this over the dry ingredients and combine with spatula.
In a very clean (and fat free) mixing bowl, add the egg whites and beat on med/high speed with a hand mixer for about 5 minutes, or until stiff peaks form.
Carefully and gently fold the egg whites into the oatmeal until just combined.
Transfer mixture to prepared baking dish/skillet and top with sliced figs and pears in a pretty patern. Sprinkle with a little sugar and bake 25 to 30 minutes or until set, golden and puffed up. Once you remove the souffle from the oven it will sink slightly, don’t worry this is perfectly normal. Serve with maple syrup.
Where to start with these Oatmeal Banana breakfast muffins? They are the best, everyone in my family loves them and I can’t seem to bake them fast enough to keep up with the demand. As you know I love baked Oatmeal, but at a certain point you want something else in the morning. Something even easier, better and more delicious. Also more suitable for warmer weather.
They are so simple to make, I blend the wet ingredients in the blender, then poor this over the dry ingredients in a large bowl, give it a stir and scoop into lined muffin tins. Sprinkle with plenty of the topping and bake, that’s it. The great thing about these Oatmeal banana breakfast muffins is that you can also make these well ahead of time and store them in the freezer. Just pop them in the microwave to re-heat for a bit before serving. I actually microwave them for one minute from frozen, and they are warm and yummy and taste like freshly baked.
I almost forgot to mention the topping, the best part of course. The topping tastes like cookie dough and forms big lumps, just the way I like it and once baked, has a slight crunch too it. You’ll love it! These Oatmeal banana breakfast muffins are also the perfect treat for when that afternoon sweet tooth hits.
Makes 6 jumbo muffins or 8-10 smaller ones.
Dry: 1.5 c. oat flour 1 c. all purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 c. chocolate chips Pinch of salt 1 tsp. cinnamon Wet: 1/2 c. Greek yogurt 1/4 cup natural oil 2 ripe bananas, peeled 2 large eggs at room temperature 2 tsp. vanilla extract 1 tsp. stevia extract or 2 tbsp. light brown sugar 2 tbsp. honey
3 tbsp. light brown sugar 1/2 c. All purpose flour 2 tbsp. Natural oil or cold butter
Pre-heat oven to 180C/350F. In your blender, add all the wet ingredients and blitz until smooth.
Meanwhile add all the dry ingredients to a large bowl, also the chocolate chips and give everything a good stir.
Pour the smooth batter from the blender over the dry ingredients and stir with a spatula until just combined. Scoop into lined muffin tins, I use 6 large muffin tins or you can make 8-10 smaller ones. You have to adjust the baking time, see below.
Make the topping by adding all these ingredients to a smaller bowl, and stir to combine. You can use your fingers to crumble the dough. Place a good amount on top of each muffin.
Place the muffins on a rack in the middle of the oven and bake for 25 min for 6 jumbo muffins or 20 min for 8 medium muffins. But since every oven is different, I advise you to always do the wooden skewer test, when inserted in the middle of the muffin, it should come out just dry, then they are done.
If you love Raspberries, you’re going to love this recipe. I’m a little obsessed with this bread at the moment and have been eating it every single day for the past two or three weeks, I can’t even remember, we just can’t get enough of it.
Dark chocolate chunks with sweet Raspberries are just the best combination ever. Put those two in a rich Banana bread batter and you are pretty much in Paradise.
I used freeze-dried Raspberries, because I happen to have them, but you can use fresh ones if you prefer. Frozen ones on the other hand will dye your bread pink.
I love dark chocolate, the darker the better but if you prefer a little sweeter chocolate, by all means use semi-sweet.
As for the bananas, use them very ripe, when they’re speckled with black dots.
I have used olive oil here, a very mild kind since I love the fruitiness it adds to the bread, perfect with the Raspberries.
4 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
1/4 cup neutral olive oil
1/4 cup Greek yogurt
1/4 cup light brown sugar
3 tsp. vanilla extract
1 cup whole wheat pastry flour,
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 teaspoon salt
1 cup dark chocolate chunks, or chopped chocolate
1/2 cup freeze dried Raspberries or 1 cup fresh raspberries
Pre heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.
Puree the bananas in a food processor, add the oil, yogurt, sugar, eggs and vanilla and mix until combined.
In a large bowl, mix the flours, baking powder, baking soda, cinnamon and salt.
Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chunks.
Add the (freeze-dried) Raspberries and stir until mixed thru, don’t over-mix. You want to keep the Raspberries whole.
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.
Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.
Being a fan of Baked Oatmeal like I am, I rarely eat anything else for breakfast, the need for variation is almost a necessity. For this dreamy baked oatmeal recipe I was inspired by the classic Peaches and cream combination, perfect with all the juicy ripe Peaches available now. Since I wanted to make it spectacular in taste I added creamy Ricotta, and a lot of vanilla. It’s so so good, it’s basically dessert.
The baked oatmeal ends up with an almost pudding-like center (due to the ricotta) , a crispy exterior and juicy peach in every single bite. I have to say, this is now my favourite Summer breakfast. It honestly tastes like a decadent dessert, drizzle with a little honey, add a spoonful of Greek yoghurt or more Ricotta and you have yourself a dreamy breakfast that is easy to prepare ahead of time and super healthy too.
So, about the ingredients…
Peaches – Use yellow Peaches if you can, since they have a more intense Peach flavour that their white cousins.
Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Honey – you can adjust the amount to taste, it gives the baked oatmeal a sweet flavor that goes perfect with the Peaches and the Vanilla.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – just a hint of these two spices is enough to give the Oatmeal that something extra
Vanilla extract – use real vanilla bean if you can, otherwise a good extract. Vanilla is a must.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works too.
Butter – Let’s be real, is there anything better than butter, even a few tablespoons can work a miracle, it adds a lot of flavour and improves texture.
Oats – quick cooking oats this time, since I wanted a creamier end-result.
Ricotta – adds all the creaminess.
Prep time : 15 min
Cooking time : 30
Serves : 6-8
1 tbsp. melted butter for baking dish
4 to 5 Peaches, not too ripe
4 cups/400 gr. quick cooking Oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Cinnamon
1/8 tsp. grated Nutmeg
1/4 tsp. salt
2 large eggs, room temperature
1/4 cup/60 ml. melted butter
1/3 cup/80 ml. Honey
scraping of one Vanilla bean or 2 tsp. Vanilla extract
1/2 cup/120 ml. full fat Greek Yoghurt
1/2 cup/120 ml. milk of choice
1/3 cup/120 ml. Ricotta
Preheat the oven to 350F/180C. Grease a 8 x 10 inch baking dish, or similar with the tablespoon of butter. In a large bowl combine the dry ingredients, the quick-cooking oats, the baking powder, baking soda, the cinnamon, the nutmeg and the salt. Stir to combine well. In another bowl beat the eggs, the melted butter, the honey, the vanilla, the yogurt, the milk and the Ricotta.
Peel the Peaches*, slice in half, remove the the stone by twisting the halves, then cut into wedges. Divide into two portions. Add the wet ingredients to the dry and mix to combine. Pour half the oat mixture into the greased baking dish and layer half the Peaches over the oats, cover with the remaining oats and place the remaining Peaches on top in a decorative pattern. Brush the Peaches gently with a little oil or use a little cooking spray, this will prevent them from burning or going to dark. Bake for 30 minutes, serve with additional Honey if desired and more Cream or Yoghurt.
*If you are having trouble peeling the Peaches, you can cut a small cross into the crown of the Peach, plunge them into a pot of (no longer) boiling water for one or two minutes, until the skin cracks open then remove them straight away into an ice bath, then proceed to peel.
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!