Orange Poppyseed Baked Oats

orange and poppyseed baked oatmeal with yoghurt

Orange Poppyseed Oats are a delightful way to brighten your mornings. The sweet and tangy orange flavour pairs perfectly with the nutty poppyseeds, creating a harmonious blend in every bite. These orange baked oats are both nutritious and delicious, giving you the energy you need to tackle the day ahead.

Note - measurements can be approximate.

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine Mediterranean

Servings people

Calories 343 kcal

Equipment

Square Baking Dish, approx. 22cm

Ingredients

170 g (2 cups) rolled oats
100 g (¾ cups) flour
55 g (½ cups) protein powder, optional (See Note 3)
100 g (½ cups) banana, mashed, approx.1 (Note 1 for substitutions)
1 egg, Note 2 for substitutions
50 g (¼ cups) poppyseeds, optional
2 teaspoon vanilla extract
180 ml (¾ cups) milk, (Note 4 for substitutions)
150 g (5 ½ oz) orange, approx. 1 orange, cubed

Instructions

Prepare ingredients

Preheat your oven to 160°C/320°F
Halve the 150 g (5 ½ oz) orange, lightly squeeze out excess juice, then cube. Set both aside.
Juicing first is optional, but it makes the cubing less messy
Mash 100 g (½ cups) banana and mix with 1 egg. Add 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 50 g (¼ cups) poppyseeds, 2 tsp vanilla extract, 180 ml (¾ cups) milk, 150 g (5 ½ oz) orange (the juice & cubes) and mix well.
Coat the bottom of an oven-safe pan with a small amount of oil or butter.
Add the mixture to the pan and flatten surface.

Bake

Bake for 30-50 minutes depending on how gooey or cakey you prefer it (See Note 5)
Allow to cool for 10 minutes before slicing, then top with favourite toppings and serve.

Notes

Note 1 - Banana

You can substitute with approx. ¼ - ½ cup applesauce or yoghurt.

Note 2 - Egg

For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).

Note 3 - Protein Powder

I recommend a neutral or vanilla flavour. If not using, substitute with equal amounts flour.

Note 4 - Milk

Use milk of your preference. Nutrition information based off cows milk.

Note 5 - Cooking Time

Cooking time based on a Square medium casserole approx. 24x24cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time. This will also vary depending on how "cakey" or "gooey" you want the baked oats. 30 minutes using the above casserole will make it really gooey, 50 minutes will make it more cakey. I like mine in between which is why I state 40 minutes if you like the texture in the pictures.

Serve with

Yoghurt, Fresh fruit, Homemade Raspberry Chia Jam.

Storing

Store in an airtight container in the fridge for up to 5 days

Reheating

Enjoy cold or reheat in microwave for 30-60 seconds.

Freezing

Cut the baked oatmeal into portions, wrap tightly in parchment/baking paper, foil, or in a ziplock bag or vacuum sealer bag. Place in a freezer-safe bag or container.

Nutrition

Calories: 343kcalCarbohydrates: 49gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 48mgSodium: 53mgPotassium: 414mgFiber: 6gSugar: 12gVitamin A: 176IUVitamin C: 13mgCalcium: 219mgIron: 4mg

Keyword Baked oats, Breakfast meal prep, Breakfast recipe

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