This make ahead breakfast bake is my kind of baking. I like the idea of big batch cooking that saves time and lets you eat healthy at the same time. So here I take a baking tray (or bowl), fill it with fibre packed rolled oats, some in season fruit, creamy milk, nuts/seeds and maple syrup. Then I just bake the jammy mixture in a pre-heated oven while going about my other morning activities. I make enough portions to last a couple of days in the week. All I need to do is re-heat the left overs in a pan with some milk/water before eating it the next couple of mornings. I made a similar breakfast with plums and quinoa a while ago as I am always looking for such breakfast ideas 🙂
Sweet vs Savoury Breakfast Bake
This is a sweet breakfast bake. I first roast the spring produce (rhubarb and strawberries) with little maple syrup and vanilla extract. Once the mixture turns jammy, I add in a mixture of rolled oats, nuts and seeds and oat milk in the same pan. Then I continue baking in the same pan (or tray) until the bake is firmly set and baked.
Another variation of making a big batch of breakfast bake is making something savoury like an eggs-cheese-potatoes casserole. Some folks add in sausages , bread and whole milk. I find this a bit too heavy to consume. Also I am not very convinced about keeping the big batch of baked eggs in a tray in the refrigerator for the whole week to consume. When I do eat eggs for breakfast they are mostly hard boiled eggs with toast and coffee. Sometimes I just scramble eggs with herbs, olive oil and mushrooms and eat with toast.
Jump to Recipe
Please let me know in the comments if you have any questions or if you have any easy breakfast recipes to share. If you like this recipe, please do leave a rating below. Don’t forget to tag #urbanfoodlover and follow along on URBANFOODLOVER Instagram here for lots more foodie inspiration 🙂
Make Ahead Breakfast Bake
Equipment
- oven
Ingredients
- 500 grams strawberries chopped in quarters
- 200 grams Rhubarb stalks chopped in small pieces
- 100 grams rolled oats
- 1 tbsp vanilla extract
- 2 tbsp Maple syrup
- 250 ml Oat milk
- 100 grams mixed nuts of choice I like pumpkin seeds, sunflower seeds, chia seeds, almonds
Instructions
- Pre heat the oven to 180 deg centigrade
- Roast cut strawberries and rhubarb with maple syrup and vanilla extract about 20 minutes
- Once the rhubarb-strawberry mix turns jammy , pour over rolled oats and nuts/ seeds of choice in about 1 cup (250 ml) milk of choice. I used fresh oat milk here.
- Bake in the pre heated oven for about 20 min at 180 deg centigrade until the bake sets and becomes a thick porridge mass
- Serve warm in 2 bowls. Keep the leftovers in the refrigerator for upto a week. Just heat with little milk or water in a sauce pan before consuming the next day.
