Steph's Apple & Cinnamon Baked Oats
Clara's Cacao & Courgette Breakfast Loaf

A ‘two ways with’ recipe keeping everyone happy, with a sweet Apple & Cinnamon combo and slightly more savoury Cacao & Courgette option- so take your pick! This recipe is in collaboration with Ciara, from theirishbalanceblog.  I’ve been following her for a few months now on Instagram and we quickly realised just how much we have in common. We started trying out each other’s recipes, experimenting with different ingredients-  putting our own twists on each other’s dishes and sharing them. Hence here we are sharing our ‘two ways with’ versions of baked oats, to help keep your breakfasts healthy, interesting and delicious! Of course with my never ending sweet tooth mine was always going to be a sweet option of Apple & Cinnamon, which I love with nut butter, a great big dollop of greek yoghurt and a handful of fruit. While the ever healthy Ciara has opted for a slightly more savoury twist of Cacao & Courgette, adding in grated courgette and topping with pumpkin seeds, which she has baked as a breakfast loaf, making it perfect for slicing up to take on the go! So the option is yours- which one do you pick?

Per portion:

(1) Steph’s Sweet Apple & Cinnamon

35g Porridge Oats

1/2 Banana, mashed

20g pea protein powder (optional)

1 small red Apple, finely diced

1/2 tsp Ground Cinnamon

180ml Unsweetened Almond Milk

1 tsp Maple Syrup

 

(2) Ciara’s Cacao & Courgette Breakfast Loaf

1/2 tsp Ground Cinnamon

1 tsp Cacao Powder

1 small handful Berries, chopped

1tsp Chia Seeds

150ml nut milk (your choice)

1/3 Courgette, grated

40g Porridge Oats

1/2 Banana, mashed

1 scoop Protein Powder (Chocolate or Vanilla works well)

  1. Preheat the oven to 180C
  2. Simply combine all the prepared ingredients together in a mixing bowl until thoroughly mixed. Add a little extra milk if required.
  3. Transfer mixture to a portion sized oven proof dish and bake in the oven for around 20minutes, or until golden on top.