My Baked Breakfast Oats make a speedy breakfast, nourishing afterschool snack or a warming dessert. They are so simple to make, economical, and rich in nutrients to support your children’s growth and development. We make a batch or two on the weekend so they are ready to go during a busy week.
Oats are the original super food. They are full of vitamins, minerals, protein and fibre. They keep you feeling full longer and balance blood sugar. They are rich in a soluble fiber called beta-glucan which helps reduce bad cholesterol levels and improves bowel function. Oats are a fantastic pre-biotic feeding the good bacteria in our digestive system and they can help relieve constipation and diarrhea.
Oats are a fantastic pre-biotic feeding the good bacteria in our digestive system and they can help relieve constipation and diarrhea.
Flaxseeds are also an excellent source of fibre, protein and good fats. They help balance hormones, support cognitive function and healthy skin. The nuts and seeds in this recipe are ground so if your kids are fussy they won’t even know they are eating them.
You can change these Baked Breakfast Oats for some variety: Swap the berries for sultanas and the vanilla for cinnamon or create your own flavour combinations.
2 cups of traditional oats
1 and a ½ cups of milk (whichever milk you like)
1 large banana mashed
½ a cup of fresh or frozen berries
2 tablespoons of flaxseeds
2-3 tablespoons of other nuts or seeds. I like walnuts or pumpkin seeds
½ a teaspoon of vanilla
2 tablespoons of coconut oil, butter or MCT oil
¼ cup of maple syrup
Preheat your oven to 165 degree Celsius.
Combine the flaxseed and nuts or seeds in a high speed blender, food processor or grinder and blitz until they are a ground.
Combine the ground nuts and seeds and all other ingredients into a large mixing bowl and mix well.
Grease a medium sized baking dish and pour the oats mixture in.
Bake for approx. 1 hour
Allow to cool in the baking dish for 15 mins. Can be served warm or cold.