Its quite literally back to porridge for me! Christmas has been and gone, I’ve enjoyed my indulgence but it’s time to get back into some good habits. I’m kicking off with my morning routine – waking early, drinking lots of water and a healthy breakfast.
Using my left over cranberries from Christmas cooking I made cranberry baked oats. I had never baked oats so I was intrigued. This was really simple to whip up – whisk everything together, pop in the oven for 30mins while you get on with your day. That’s it!
For 3 ramekins:
- 80g oats
- 200ml almond milk (use any milk of choice)
- 2 eggs
- 2 tsps. honey
- dash of cinnamon
- Handful of berries of your choice
- I also added a blob of almond butter on top
Whisk everything together without the oats, when combined stir in the oats. I lightly greased my ramekins before tipping the oat mixture in to make for an easier clean up. Place in preheated oven of 180C for about 30mins or until blubbing and browning. Yum!