We all know how important it is to get a good breakfast in, but let's be honest - it's rarely the most exciting meal of the day.
The chances are your daily breakfast consists of toast, cereal or porridge, which can grow a little boring over time.
So why not mix things up a bit and have a go at rustling up some baked oats instead?
The simple brekkie option is not only delicious but looks stylish too, ensuring you kick off your day in the best possible way.
Instagram baker @cakeontherun has shared some of her tastiest recipes, so we can have a go at making them ourselves.
And don't worry if you're not a culinary wizard, as the recipes couldn't be any easier to follow. They can also easily be adapted to vegans and people following a gluten-free diet.
Banoffee baked oats
Ingredients:
50g (half a cup) oats - can use gluten free
50g banana, over ripe and mashed
2 tbsp low-fat caramel or toffee yoghurt - use dairy free to make it vegan
A few chopped dates or prunes
Pinch of cocoa powder or hot chocolate (optional)
1/2 tsp baking powder - can use gluten free
3 tbsp boiling water
Method:
Pre-heat the oven to 200C/ 400F/ gas mark 6
Put boiling water and oats in a bowl and stir with a spoon to thicken slightly
Leave for a couple of minutes
Add all of the other ingredients into the bowl and stir with a spoon including banana mashed with a fork - the older the banana the better as it’s naturally sweeter and easier to mash
Pour the mixture into a lined oven-proof dish - we recommend using baking parchment paper
Bake in the oven for around 30 minutes
Serve on its own or with additional yoghurt - it can be eaten straight away or the following day cold or warmed up
Banana bread baked oats
Ingredients
50g oats
50g mashed banana
50g any yogurt (I use soya)
3 tbsp boiling water
1 tbsp banana chips, sweetener or maple syrup
1/2 tsp baking powder
Method
Pre heat oven to 180C/ 350F/ gas mark 4
Add boiling water to oats in a bowl and stir to thicken up
Add all of the other ingredients to the bowl and stir to combine
Pour mixture into an oven proof dish and bake for 30 minutes - scatter some extra oats or banana chips on top if you fancy before putting it in the oven
Serve warm with a drizzle of maple syrup or slice up and enjoy cold later
Lemon and blueberry baked oats
Ingredients:
50g (half a cup) oats
2 tbsp low-fat plain or vanilla yoghurt
Handful blueberries, fresh or frozen
Splash lemon juice
1/2 tsp baking powder
1 tbsp sweetener/ sugar or maple syrup
1 tsp lemon essence/ extract
4 tbsp boiling water
Method:
Pre-heat the oven to 200C/ 400F/ gas mark 6
Put boiling water and oats in a bowl and stir with a spoon to thicken slightly
Leave for a couple of minutes
Add all of the other ingredients into the bowl and stir with a spoon
Pour the mixture into an oven-proof dish
Bake in the oven for around 30 minutes
Serve on its own or with additional yoghurt - it can be eaten straight away or the following day cold or warmed up
Sticky toffee baked oats
Ingredients:
40g oats
30g mashed banana
1/2 tsp cocoa powder
1/2 tsp baking powder
1 egg white (or egg replacer/ chia/ flax egg if vegan)
1 chopped date
125g/ 1 small pot of low fat caramel or toffee yoghurt (such as Apro Creamy Caramel)
Method:
Mix everything in a bowl (leave one spoonful of the yoghurt for drizzling later)
Line a small ovenproof dish with greaseproof paper, pour the mixture in and bake for 40 minutes on 180 degrees
Top with the remaining yoghurt and a drizzle of maple syrup (optional)
