Friday, 23 January 2015

Oats-So-Peachy Breakfast Bake with Mexican-inspired Yogurt Moose

Oats-So-Peachy Breakfast Bake with Mexican-inspired Yogurt Moose

I will be baking this recipe today on Late Lunch Live on TV3.

This is a great weekend breakfast or brunch recipe, there is a lot of slow released energy in it so it is worth the effort.

Serves 4:
120g porridge oats
55g brown sugar
Pinch of salt
1 teaspoon of baking powder
2 egg whites
125ml skimmed milk
1 teaspoon of vegetable oil
1 teaspoon of vanilla extract
1 tin of peaches-drained
A small handful of dried cranberries
A small handful of raisins
2 teaspoons of chopped walnuts

For the yogurt moose
300ml Greek Yogurt
A squirt of honey
1 teaspoon chilli powder
1 teaspoon cinnamon

Preheat the oven to 180°c.
In a medium bowl mix the oats, sugar, salt and baking powder.
In another medium bowl gently whisk the egg whites, milk, vegetable oil and vanilla extract. Pour this into the dry ingredients in the first bowl and give it all a stir. Allow this to sit for about 5-7 mins until the oats have absorbed all the liquid.
Chop the peach segments roughly and stir them into the mix along with the cranberries and raisins.
Lightly oil a medium sized oven dish or 4 portion-sized oven-proof dishes and divide the mixture between them. Top with a sprinkle of chopped walnuts and bake for 30-35 mins. Allow to stand for 5 mins when it is finished cooking.

To make the moose put the yogurt into a blender along with the honey, chilli powder and cinnamon and blend until light and airy. 

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