Microwave Baked Oats

by Izy Hossack
Star 2.6
    5m prep time
    7m total time
    Easy level
    10 ingredients

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 1 x Sainsbury's British Semi Skimmed Milk 1 Pint
  • 1 tbsp Fresh Blueberries 1 x Sainsbury's Blueberries 150g
  • 1 small pinch Baking Powder 1 x Sainsbury's Baking Powder 160g
  • 0.5 tbsp Almond Butter 1 x Pip & Nut Smooth Almond Butter 170g
  • 2 Strawberries, quartered 1 x Stamford Street Co. Strawberries 250g
  • 1 tbsp Natural Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 1 Medium Egg 1 x Sainsbury's British Free Range Eggs Medium x6
  • 30g Porridge Oats 1 x Sainsbury's Scottish Porridge Oats 1kg
  • 0.25 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
  • 1 tsp Runny Honey 1 x Stamford Street Co. Clear Honey 340g
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