Baked Breakfast Crumble

Breakfast is completely and unarguably the best meal of the day. I've likely professed this before. I've definitely rambled on about my love of oats before. 

I eat porridge for breakfast most days, weekends are reserved for eggs but Monday to Friday is porridge time. In an effort to make life a little more exciting I've been trying to 'jazz up' my porridge by throwing fresh blueberries in or almond flakes. 

I came across these baked oatmeal recipe ideas from A Beautiful Mess a while back and I've been itching to make one of the variations ever since. 

I love crumbles, you could add stewed fruit to the side of this dish. This would be amazing with cooked apples, blackberries, cherries, rhubarb...I could go on but you get the idea. 

This is basically porridge and crumble, combined and made even better by throwing an egg in. 
My sachet of Quaker is not going to be the same tomorrow. 

It's so good. It's Sunday morning fodder. Even pre-gym carbohydrate fodder? Alright then. 
Stupidly easy to throw together and makes you look at oatmeal in a whole new light. 

Baked Breakfast Crumble
(Recipe from A Beautiful Mess)

2 cups plain oats
1/3 cup caster sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, melted and slightly cooled
1 egg
1/4 teaspoon vanilla extract
1 cup milk
1/2 teaspoon of instant coffee

For the topping:
2 tablespoons cold unsalted butter
1/4 cup plain flour
3-4 tablespoons brown sugar

  1. In a bowl mix together the oatmeal, sugar, baking powder and salt. 
  2. In another bowl combine the melted butter, egg, vanilla extract, coffee and milk. 
  3. In a well greased baking dish pour in the oatmeal mix, then pour on the milk mixture. Try to distribute the milk mixture evenly over the oatmeal. Bake at 180 C/350 F for 20-25 minutes. 
  4. Mix together the cold butter, brown sugar and flour with clean hands until it resembles a crumble mix. Sprinkle over the top of the oatmeal for the last 10 minutes of baking.