Baked ‘Breakfast’ Oatcake

The seasons have somewhat shifted over the years. And the proper winter weather seems to hit us in January now and last until March. There’s snow in the forecast this week for Scotland and a warm healthy breakfast option is needed. So here is my solution - a baked breakfast oatcake! Preparation time is only 5 mins, then it’s in the oven for 20. Which leaves you with plenty of time to jump into that morning shower. This breakfast option is simple, healthy and tasty. It will provide you with 552 cals, 34g of protein, 58g of carbs and 19g of fat. Keep yourself warm this week and start your day right. 

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Baked Oatcake

Warming pear and cinnamon baked oats

Ingredients -

Preparation time around 25 mins

50g rolled oats

1 large egg

1 large pear

30g of pumpkin seeds

50-100ml of almond milk.

100g Skyr

Honey

Cinnamon (a tbsp or two)

Method -

  • Pre heat your oven to gas mark 3 170 degrees celsius.

  • Cut your pear into 6 long pieces. Place the pear onto the base of your baking tin. (I went for a 20 cm cake time here)

  • Add all other ingredients minus the pumpkin seeds and yoghurt to a large mixing bowl and combine. (add honey to taste, I went for 2 tbsp)

  • Cover your pear with the mixture then sprinkle with pumpkin seeds before adding an extra drizzle of some honey.

  • Preparation time is only 5 mins, then bake in the oven for 20 minutes. Just enough time for a hot shower. Once baked enjoy with some yoghurt on the side,