Baked Apple Oat Breakfast Puddings

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Contributed by: Honest to Goodness Community

Serves: 3

Time: 10 minutes prep time, 25 minutes cooking

Porridge lovers, I have an interesting twist on your favourite breakfast.These little baked oat puddings are almost a cross between porridge and a muffin. They can be made several days in advance and then just re-heated in the microwave if you do want to include them during the week (and trust me, you will want to!)
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Porridge lovers, I have an interesting twist on your favourite breakfast.These little baked oat puddings are almost a cross between porridge and a muffin. They can be made several days in advance and then just re-heated in the microwave if you do want to include them during the week (and trust me, you will want to!)
More Information >>

PRODUCT INFORMATION

Ingredients

1 cup (130g) whole rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ cup (40g) sultanas, currants and/or raisins (optional)
2 medium apples (300g), (2 cups when) diced
1 large (60g) organic or free range egg
1 cup low fat soy, regular or other milk
¼ cup maple syrup
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla powder

method

  1. Heat oven to 170 degrees
  2. Lightly grease 3 soufflé bowls with a little olive or macadamia oil.
  3. Into a large bowl place the oats, cinnamon, nutmeg, ginger, dried fruit and apple and toss to combine.
  4. In a smaller bowl, whisk the egg, then mix in the milk, maple syrup and vanilla.
  5. Pour egg mix into oats and mix well together.
  6. Spoon mixture evenly into soufflé bowls.
  7. Bake in oven for approx. 25 minutes or until JUST done (don't overcook or they could become dry).
Dairy Free
Dairy Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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