Move over omelettes, see ya later chia pudding, because Team MNB have found the new overnight oats… yep, it’s all about the baked breakfast. Whether you’re a sweet breakfast nourisher, or a savoury kinda’ gal, we’ve got you covered with an option that will suit any and every palette. These breakky bakes are ideal for the modern active girl on-the-go, and when meal prepped on Sunday, you have an entire week worths of breakfasts at your disposal. Quick – check. Delicious – tick. Nutritious – you betcha! You really can’t go wrong with a MNB breakfast bake! Which one will you choose… 

 

Pear and raspberry baked oatmeal

Serves: 4-6 preparation time: 20 minutes cooking time: 35 mintues

Ingredients:

• 2 tablespoons coconut oil
• 2 cups rolled oats
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• Pinch salt
• 1/3 cup pistachios, roughly chopped
• ½ cup shredded coconut
• 1 pear, grated (we used bosc)
• 100g raspberries fresh or frozen
• 1 egg
• 1 egg yolk
• ¼ cup maple syrup
• 2 teaspoons vanilla essence
• 2 cups almond milk
• Natural yoghurt to serve

Method:

1. Preheat oven to 180C/350F. Grease a ceramic 25x 20 cm baking dish with coconut oil.
2. In saucepan over low heat, melt 2 tbsp coconut oil.
3. In a bowl mix together oats, baking powder, cinnamon, ginger, salt, pistachios, pear and coconut. Add melted coconut oil to bowl and mix well.
4. In another bowl whisk egg, egg yolk, maple, vanilla and almond milk until well combined. Place oat mixture with raspberries into ceramic dish.
5. Pour over egg mixture. Bake for 30-35 mintues or until golden and set. Drizzle with maple and a dollop of natural yoghurt to serve.