The perfect breakfast option when you’re craving a moreish cake-like texture, but want a filling, healthy breakfast.   

Baked oats base

Makes 1

½ cup rolled oats
1 medium banana
¼ cup milk
1 egg
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt

Mocha Baked Oats 

Add oat base ingredients to a blender along with 1 Tbsp cocoa powder. In a small bowl, combine 2 Tbsp boiling water and 1 tsp instant coffee and add to the blender. Blend mixture for 15 seconds. Decant batter into an oven-safe bowl and stir through 40g chopped chocolate of choice (we used dark), dotting a few pieces on top. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve with a dollop of double cream plain yoghurt.

Carrot Cake Baked Oats 

Add oat base ingredients to a blender along with ½ tsp cinnamon, a pinch of nutmeg and 1 tsp mixed spice. Blend for 15 seconds, then stir through 2 tsp warmed apricot jam, 1 small grated carrot and 3 finely chopped pecan nuts or walnuts. Decant batter into an oven-safe bowl and bake at 180°C for 15-20 minutes, or until a skewer inserted comes out clean. Serve with extra pecan nuts or walnuts and a drizzle of honey.

Peanut Butter & Blueberry Baked Oats  

Add oat base ingredients to a blender along with ¼ cup smooth peanut butter. Blend for 15 seconds, then decant into an oven-safe bowl and swirl through  cup frozen blueberries, adding a spoonful of extra peanut butter, if you like. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve scattered with extra frozen blueberries.

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons

Also read: Old-fashioned oats with warm apple sauce