Apple and oat breakfast bakes
These easy apple and oat bakes are tasty, nutritious and perfect for eating on the go. Recipe and image from Family by Claudine Boulstridge (£26, Bluebird). Photography: Helen Cathcart
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
10-12 muffins
Ingredients
- unsalted butter, for greasing
- 100g rolled oats
- 3 tbsp hemp seeds (or finely chopped sunflower seeds)
- 1 large banana (180g unpeeled weight)
- 120g Greek yoghurt
- ½ tbsp good-quality vanilla paste
- 2 tbsp runny honey
- 1½ tsp baking powder
- 3 tsp ground cinnamon
- 3 eating apples (510g total weight) 1½ cored and roughly chopped, 1½ quartered and thinly sliced for decoration
Method
Step 1
Preheat the oven to 165°C/185°C fan/gas mark 6. Grease a 12-cup muffin tin with butter.
Step 2
Place the oats in a blender and blitz until finely ground. Add all the remaining ingredients, except the apple, and blend again until smooth. Stir in the chopped apple.
Step 3
Divide the mixture evenly between the muffin tray and top each muffin with three slices of apple. Bake for 25-30 minutes, or until golden and set.
Step 4
Freeze for up to 2 months in an airtight container or freezer bag, then defrost at room temperature for a couple of hours, as and when needed. Make a double batch and freeze for a healthy breakfast fix all week.
