Low FODMAP Baked Oats
As close as it gets to eating cake for breakfast
Servings: 4 Servings
Cost: $
Ingredients
Base Recipe
- 1 Unripe Banana
- 200 ML Milk lactose free
- 200 ML Oats
- 2 Tbsp Maple Syrup
- 1 Tsp Baking Powder
- 1 Pinch Salt
Flavourings
- 20 Grams Blueberries
- 1 Tsp Cocoa Powder
- 12 Grams Dark Chocolate Chips
- 1 Tbsp Peanut Butter
- 1 Tsp Brown Sugar
- 20 Grams Raspberries
Instructions
Base Recipe
- Put oats, milk, banana, salt, baking powder in a food processor or blender. Blitz until all ingredients are well combined.
- Pour 50ml of batter into a ramekin and add desired filling before pouring the other 50ml in on top. Repeat 4 times until all batter is used up. Top with chocolate chips or some brown sugar for a nice surface.
- Place in a 175C oven for 15-20 minutes depending on the oven, until they look baked and the top has started to crack a little bit.
Flavouring combinations
- Brown Sugar and Peanut Butter: Stir in the peanut butter in the oat base and top with brown sugar
- Blueberry Compote: Cook down 20G of blueberries with 1 tbsp of sugar or maple syrup. Add half the oat base to the ramekin, add in the filling and then add the rest of the oat base.
- Double Chocolate: Mix in cocoa powder in the oat base and top with chocolate chips.
- Raspberry Compote + Chocolate Chip: Cook down 20G of raspberries with 1 tbsp of sugar or maple syrup. Add half the oat base to the ramekin, add in the filling and then add the rest of the oat base. Top with chocolate chips.