This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Coffee Cake Baked Oats
A hug in a mug with an added espresso kick makes this the perfect warming breakfast!
Serves 2|Takes 30 mins
INGREDIENTS:
100g Porridge Oats
100ml Flahavan’s Organic Oat Drink
1 tsp Baking powder
1 tbsp Brown Sugar or Maple syrup
2 Eggs
1 heaped tsp instant espresso powder
Pinch of sea salt
2 tsp sour cream or creme fraiche
Handful chopped walnuts
1 tbsp chocolate chips (optional)
You’ll also need – 2 medium ovenproof mugs and ½ tsp flavourless oil
METHOD:
Pre heat oven to 170 C
Combine all the oats, milk, baking powder, salt, syrup, eggs and espresso powder in a high speed blender and blend for 1 minute.
Lightly oil the cups and pour in the batter, stir in the walnuts then swirl in one tsp of sour cream onto each cup of batter finishing with a sprinkle of choc chips (if using).
Put on cups on a baking tray and bake for 20 minutes until risen. Enjoy with more sour cream on top if you wish.