Baked oats with eggs

Perfect the texture of your baked oats with eggs

To get the texture just right, ensure you use the right proportion of liquid to oats; our recipe’s ratio of 125 g oats to 200 ml milk and two eggs is ideal for creamy, cohesive oats. When incorporating fruits like pears and dates, finely chop them to distribute their moisture and sweetness evenly throughout the dish. Mixing thoroughly before baking also ensures all ingredients are well integrated. Finally, baking at a moderate temperature, around the recommended 200 °C (350 °F) and checking periodically will help achieve a golden top while maintaining a soft, slightly chewy interior.

Get the egg mixture just right

For a smooth, cake-like texture, start by ensuring your eggs are at room temperature, as this helps them blend more smoothly with other ingredients. Whisk the eggs thoroughly until the yolks and whites are completely combined, creating a uniform mixture. Gradually add the milk while continuing to whisk, ensuring the liquid is well incorporated to avoid any clumps. This step is crucial for achieving a custard-like consistency that binds the oats together.

Even spreading for even cooking

Pour the oat mixture into the dish, then use a spatula to spread it out evenly, ensuring the fruits and nuts are well distributed. Tap the dish gently on the counter to settle the mixture and remove any air pockets. If you notice uneven areas, smooth them out with the spatula before baking. This careful preparation ensures that the oats cook uniformly, preventing overcooked edges and undercooked centres.

Make a week's worth of baked oats with ease

Meal prep is simple with some strategic preparation. Start by doubling or tripling the recipe, depending on your needs and the size of your baking dish. Once baked, let the oats cool completely and follow our storage tips above. You can keep baked oats with eggs in the refrigerator for up to five days, or frozen for up to three months.

Complementary snacks

While excellent on its own, our baked oats with eggs pairs well with various beverages and toppings. Explore these serving suggestions to enhance your snacking experience.

Refreshing high-in-protein drinks: enjoy your baked oats with a cool drink like our mango protein smoothie, cottage cheese smoothie, or protein milk. Each recipe is high in protein and provides a welcome contrast in temperature and texture that pairs especially well with baked oats.

Side snacks: most oat-based treats go well together, and the list of complementary side-snacks are endless: from raspberry overnight oats and oat protein cookies to protein flapjacks.

Ingredient synergy in baked oats

The secret to a delicious snack is combining flavours and textures that work well together. Sweet pears enhance the earthy taste of walnuts, while eggs add a creamy texture that brings these elements together.

Cardamom, known for its captivating scent, gives every bite a warm, spicy aroma that boosts the overall taste experience. Vanilla adds a cosy, familiar flavour that goes well with the cardamom.

Oats serve as a base, soaking up the flavours around them, while coconut flakes introduce a tropical twist and extra texture. Dates bring a natural sweetness and decadent stickiness, adding a touch of luxury to every bite.

When making this baked oats with eggs recipe, think about how each ingredient works together to create the right balance of sweet, savoury, and aromatic tastes for a truly enjoyable snack.

The art of presenting your baked oats with eggs

Presenting your baked oats beautifully can turn a simple snack into a memorable experience. Choose a bowl that highlights the oats' warm colours and heat it slightly to keep your dish warm. As you serve your baked oats, top with a generous spoonful of thick Greek yoghurt for a creamy contrast. 

The mix of golden oats and white yoghurt, along with different textures, makes the dish inviting and adds depth to the flavours. Paying attention to these details lifts your baked oats presentation, making it as pleasing to the eye as it is delicious.