Baked Oatmeal with Bananas and Apples – Sugar-Free Breakfast Recipe
Ingredients Overview:
Oat Flakes: Provides a hearty base rich in fiber and nutrients.
Milk: Adds moisture and creaminess to the oatmeal mixture.
Eggs: Help to bind the ingredients together and add protein.
Banana: Adds natural sweetness and a creamy texture.
Apple: Adds a fresh, crisp texture and natural sweetness.
Greek Nuts (Walnuts): Provide healthy fats and a delightful crunch.
Ground Cinnamon: Adds a warm, sweet-spicy flavor.
Yogurt: Adds creaminess and probiotics, enhancing the nutritional profile.
Olive Oil: Used for cooking the yogurt oatmeal mixture, adding a healthy fat.
Extra Oats: Combined with yogurt for an additional creamy layer.
Directions in Detail:
Prepare the Oat Mixture:
In a bowl, combine 100g oat flakes, 150ml milk, and 2 eggs (room temperature). Ensure the eggs are washed before use.
Mix well and let the mixture sit for 5 minutes to allow the oats to absorb the liquid.
Add Fruit and Nuts:
Slice the banana and cut the apple into pieces.
Spread the sliced banana and apple over the oat mixture.
Sprinkle Greek nuts (walnuts) and ground cinnamon on top for added flavor and texture.
Bake:
Preheat your oven to 180°C (350°F).
Bake the oatmeal mixture for 35 minutes until golden and set.
Prepare the Yogurt Mixture:
In a separate bowl, combine 80g yogurt and 60g oats. Mix well.
Slice another banana and set aside.
Cook the Yogurt Oatmeal:
Heat a small amount of olive oil in a skillet over low heat.
Pour the yogurt oat mixture into the skillet and cook gently until warmed through and slightly thickened.
Serve:
Serve the baked oatmeal hot, straight from the oven.
Top with the warm yogurt oat mixture and sliced banana for an extra creamy texture and flavor.
Tips for Perfect Baked Oatmeal:
Oat Absorption: Allowing the oats to soak up the liquid for a few minutes ensures a better texture and helps bind the mixture.
Fruit Preparation: Slice the fruit just before adding to maintain freshness and prevent browning.
Baking Time: Check the oatmeal around the 30-minute mark to ensure it doesn’t overcook. It should be golden and set, but not dry.
