Bagt havregrød er herlig spise en langsom weekenddag, for det føles næsten, som fik man kage til morgenkaffen. Det er utroligt nemt at lave, og så smager det bare vidunderligt sødt!
Morgenmad til 2-4 personer
Forberedelse 10 min /I alt 35 min
NGREDIENSER
Havregrød
- 150 g frosne brombær
- 2 bananer
- 2 æg
- 1 1/2 dl mælk (jeg bruger havremælk)
- 3 dl havregryn
- 1/2 tsk. bagepulver
- 1/2 tsk. kardemomme
- 1 tsk. kanel
- 1 nip salt
Topping
- 1 spsk. ahornsirup eller honning
- 2 spsk. nøddesmør (fx mandelsmør eller peanutbutter)
- 1 dl blandede nødder (her mandler, cashewnødder og pistacie)
Bagt havregrød
Tænd ovnen på 175 grader. Beklæd bunden af en springform på cirka 20 cm med bagepapir. Fyld de frosne brombær i formen.
Mos 1 banan sammen med æggene. Tilsæt mælk, havregryn, bagepulver, kardemomme, kanel og salt, og rør rundt. Fordel grødmassen over brombærrene i formen, og rør let rundt. Skær den resterende banan i skiver, og fordel dem over toppen.
Topping
Lav toppingen ved at røre ahornsirup og nøddesmør sammen. Vend de blandede nødder i, og fordel dem derefter over toppen af grøden.
Servering
Sæt formen i ovnen i 25 minutter, til toppen er flot gylden. Servér gerne med mælk eller yoghurt.
Baked oatmeal recipe
Baked oatmeal is incredibly easy to make. And it tastes wonderfully sweet and sinful, even though it's quite healthy and completely legal to eat for breakfast. It's great to eat on a slow weekend day, because it almost feels like you had cake with your morning coffee. You can make different variations of the baked oatmeal, depending on what you have in stock. We've previously shared our favorite recipe for baked carrot cake porridge with you here on the blog. This time the porridge is made with blackberries, banana and a crunchy nut topping, and the result was so delicious that we just have to share this recipe with you too.
Baked oatmeal with yogurt or syrup
This portion will feed 2-4 people, depending on how hungry you are and how the porridge is served. The baked oatmeal goes well with a dollop of full-fat yogurt. - and maybe even with a little extra maple syrup. 
Breakfast recipes:
