There’s not much in the day-to-day that makes me feel like I’ve got my shit together. Unless I know I’ve got a beautiful, Instagram #envy inducing breakfast pre-made. Make this baked oatmeal babe in less than 15 minutes, cut into squares, take to work, and SHARE WITH NO ONE.
I’ve made so many versions of baked oatmeal, but nothing comes close to this one. The combo of flavours might sound finicky, but the execution requires minimal faff and little finesse.
The final result of this fix-ahead breakfast? A delicate perfection of spiced notes, mellow pumpkin and citrus-y sweetness. GIMME.
Prep time is less than 15 minutes, with a baking time of 45, so you could even bake a batch the morning of—and eat it sweltering and hot straight from the oven. (I totally recommend serving in a moat of rich cream and maple syrup, btw.)
The recipe calls for authentic Greek yoghurt, but you can use plain—although you’ll be losing out on that indulgent creaminess of the real deal. Also, if you don’t have maple syrup, sub with honey; although again, the subtle maple smokiness will be missing.
Finally, star anise has a distinct aniseed-flavour. But it’s far more refined than a bag of liquorice, or an amnesiac shot of Sambuca. Give it a try, even if you think it’s not your thing; because it probably will be, like this.Print
Forget the boring oatmeal bowl. Check out this fall-inspired, warm baked breakfast swirled with pumpkin, spice, and all things nice.
- 1 tsp cloves
- 2–3 whole star anise pods
- 425 g pumpkin purée (tinned)
- Zest of 1 large orange
- 1/4 cup maple syrup
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp vanilla extract
- 3/4 cup whole milk
- 1 cup authentic Greek yoghurt
- 2 1/2 cups dry (whole rolled oats*)
- Preheat oven to 180 C / 375 F / Gas Mark 4. Line an 8 x 8 in (or thereabouts) baking tray with unbleached parchment paper—or grease with butter/coconut oil if using a glass or ceramic baking dish.
- Brew the cloves and star anise in a quarter cup of hot water. Leave to infuse.
- In a large bowl, whisk together pumpkin, orange zest, maple syrup, eggs, remaining spices, salt, baking powder and vanilla extract.
- Strain cloves and star anise brew, discarding spices and retaining water. Pour into pumpkin mixture.
- Whisk in milk and yoghurt.
- Using a wooden spoon, stir in oats.
- Pour into baking tray. Cover top loosely with foil and bake for 30 minutes. Remove foil and baked for a further 15 minutes. Leave to cool.
*Use a finer cut of oatmeal if you prefer a smoother texture, like porridge oats.
*A note on storing and prepping for an on-the-go brekkie: while pumpkin gooeyness is hardly a bad thing, refrigerate and leave your baked brilliance to chill completely before you cut—the oats are sticky and less cooperative when warm!
*Keep refrigerated for 3-4 days.