Christmas breakfast baked oatmeal
Without a doubt this recipe will be my breakfast choice on Christmas morning…in actual fact I will probably double the recipe and treat my whole family to some warm comforting, creamy, fruity, spiced oats!
This recipe serves two to three, so if you are like I was this morning you can save whatever you don’t eat in one sitting for breakfast the next morning…serve either hot or cold. Like many of my breakfasts this could easily become dessert, you may simply want to increase the sweetness a little more to taste.
I love the colours and textures in this beautiful dish, the mincemeat gives an amazing Christmas infusion. The best way is to make your own…see this recipe for a sugar free and fat free version, (so easy to make and stores in the fridge for ages), but you could use store bought at a push (it won’t be as healthy) or failing that just add extra dried fruit and spices and mix through a little grated apple, or apple sauce.
A ‘snowfall’ sprinkling of flaked almonds to the top completes the picture. (Oh…and if your are as obsessed with cinnamon as I am add a sprinkle more here also!)
Recipe: Christmas breakfast baked oatmeal
2/3 cup oats
1 tbs ground chia/flax
1 cup soy milk (or other)
3 tbs mincemeat (homemade)
½ heaped tsp each cinnamon and nutmeg (or to taste)
1 small nectarine (or any small orange)
Handful of fresh cranberries
Topping: 2 tbs flaked almonds and a little unrefined sugar if desired
Part-cook a handful of fresh cranberries (5 mins on the stove or 2 mins in the microwave). Peel and slice the orange into fingertip sized pieces.
Mix all other ingredients together in a small bowl. Spoon into a greased oven dish min. 20x10cm. and press the orange and cranberries into the top of the mixture. Dust with sugar to offset the slight tartness of the cranberries if desired.
Bake at 180C for approx. 20 mins until the topping is golden. This also tastes good cold the next day!
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