I have found my new Christmas breakfast for this year! Or more accurately 'bressert' - when dish i heathy enough for breakfast but indulgent enough for dessert!
It's a spin on my equally wonderful classic Christmas baked oats from over 4 years ago now (wow time flies!) and it's the new recipe I'll be making for my family on Christmas morning.
This year we are spending Christmas Day at my brother and his girlfriend's house in Winchester, and knowing they both love 'Bakewell Tart' flavours I was inspired to create a breakfast in their honour. The mini bliss balls pressed into the top are added indulgence as I had some mix in my fridge from the recent workshop I ran (more workshops in the New Year if you want to come!) but you could omit these or simply use marzipan and roll into balls if you have that to hand! Or you could use Bakewell Nakd bars chopped up, ha ha (not a sponsored link!) I will say the balls do make an incredible addition to this breakfast so add them if you can.
The three big things I love about baked oatmeals are...
- They literally take minutes to mix up in one bowl and you can just as easily make breakfast for two or eight by just changing at the quantities (and the size of the baking dish)
- There are almost endless flavour combinations (I have loads on my blog already)
- They are healthy enough for breakfast but indulgent enough for dessert!
The bliss ball recipe I used is available here in my newly launched 'The Ultimate Bliss Ball Recipe Guide'. It has 20 recipes AND loads of alternative options for each so the ideas really are limitless... this guide will be a great addition to a January health kick too! I made the book as a 'printable layout' so you can print and cut the cards up to give as gifts with a recipe you've made.
It's the little things that make me happy! :-)
Now, back to the Bakewell Pie recipe...
Recipe: Baked 'Bakewell' Pie
Serves 2 (could just as easily be doubled or tripled....)
- 3/4 cup porridge oats
- 1 1/2 cup non dairy milk
- 1/2 cup flaked almonds
- 1 tbs ground flax seed or chia seed
- 1/2 tsp almond extract
- 1/2 cup roughly crumbled frozen raspberries*
- bliss balls or marzipan balls (optional)
- approx. 1 tbs maple syrup to taste (or any unrefined sweetener of choice)
*I didn't have cherries to hand (which would have made a more classic bakewell). I use frozen fruits as they are more readily available for me at this time of year. Their colour does not bleed so much as I mix then through, and they do not risk burning in the oven.
Mix everything together adding the raspberries in the final strokes. Spoon into a medium oven dish, add a few extra almond flakes into the top if you like. Don't addd the bliss balls yet! If you are making your own bliss balls, you have a 10 minute window to make them now.
Bake at 180C for a total of approx. 25 mins until the topping is golden. After 10-15 mins whilst the top is still quite soft (and not golden) add the bliss balls, pressing them lightly into the top. Continue baking until golden on top.
Serve immediately, alone or with non-dairy yoghurt, cream or (ice-cream for dessert!) Also great eaten cold the next day.