Microwave Baked Oats
by Izy Hossack
This is my go-to winter breakfast on mornings for one when I’ve only got 15 minutes to eat - it’s like a combination between a blueberry muffin and porridge. You can eat it as is or top with natural yoghurt, fresh fruit and nut butter for a more filling breakfast. 👋 scale up the portions as needed.
Method
Based on 1 servings, adjust as needed.
Step 1
Mix the oats, baking powder, cinnamon, egg and milk together in a tall mug until well combined. Briefly stir in the blueberries.
Step 2
Microwave for 2 minutes on high. It will rise to the top of the mug and sink back a little once it is removed from the microwave. I like to tip the muffin out into a bowl (more room for toppings!) but you can eat it straight out of the mug. Just let the muffin cool briefly before drizzling with honey (or your preferred sweetener) and adding any extra toppings of choice. We like almond butter but strawberries or yoghurt also work well.
Step 3
Eat while still warm as this gets weirdly rubbery when cold.
- Ingredients
- Based on 1 servings
-
60ml Semi Skimmed Milk 1x Sainsbury's British Semi Skimmed Milk 1 Pint -
1 tbsp Fresh Blueberries 1x Sainsbury's Blueberries 150g -
0.5 tbsp Almond Butter 1x Pip & Nut Smooth Almond Butter 170g -
30g Porridge Oats 1x Sainsbury's Scottish Porridge Oats 1kg -
1 small pinch Baking Powder 1x Sainsbury's Baking Powder 160g -
0.25 tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
1 tsp Runny Honey 1x Stamford Street Co. Clear Honey 340g -
1 Medium Egg 1x Sainsbury's British Free Range Eggs Medium x6 -
2 Strawberries, quartered 1x Stamford Street Co. Strawberries 250g -
1 tbsp Natural Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g