My favourite breakfasts this year all contain oats! First overnight oats or what quite often are for me ‘do some work and walk the dogs oats!’ I am not that organised always! Plus a few hours is enough to soften them up and make them delicious! But baked oats are a clear breakfast come snack winner.
They are easy to make, easy to play with flavours. You can mix most of the ingredients and have them soaking on the side until the oven goes on. I personally think the leaving them to soak improves the texture, especially when adding seeds and dry fruit.
The best part is they last 3-5 days depending if you put fresh ingredients in. You can freeze them too. In the even better news these ones do last 5 days and they taste better each day as the flavour intensifies! So if you want to have these for Christmas morning then bake them on Friday for perfection on Sunday!
These taste like Christmas with the zest of clementines, spices and I have used dried cranberries. We have two dry fruit haters in our house but they like dry cranberries so I used them and they are Christmassy too!
I have drizzled dark chocolate over mine and sprinkled with glitter (loving a bit of sparkle this year!) but if you are making ahead and want to warm them through leave off the chocolate or drizzle before serving. Maple syrup or honey drizzle over them warm and sprinkled with glitter with also make a festive looking breakfast.
I love eating them cold too and so does Oscar so I did mine with chocolate ahead of time and left a few plain to be warmed up!
You can make these in a lined baking tin approxiamately 7.5″ square or as I did individually in cake cases. These were from Ikea and a little bigger than muffin cases and lower edges so it made 10.
I am making these for over Christmas it will make breakfast nice and easy and tasty with a good bit of fibre over the indulgent festive season!