If you're a fan of porridge for breakfast, you'll love this recipe for chocolate chip baked oats from Fitwaffle. Cooked in the air fryer, this recipe comes together so easily for a delicious start to the day that will keep you fuelled until lunch.
Baked oats that taste like cookies – a dream come true. These oats are so easy to make, packed with basic ingredients that you may already have in your cupboard. The batter is super versatile so you can mix up the flavours too . . . why not swap the chocolate chips for blueberries?
MAKES: 1
TOTAL TIME: 30 MIN
INGREDIENTS
- EQUIPMENT: 6cm x 6cm (2½in x 2½in) air fryer-safe ramekin
- 45g (⅔ cup) rolled oats
- 60g (4 tbsp) Greek or plain yogurt or 75g (2.5oz) mashed banana
- 25ml (2 tbsp) honey or maple syrup
- 10g (0.5 0z) butter, melted and cooled slightly (optional)
- 60ml (¼ cup) milk of your choice
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 20g (1½ tbsp) chocolate chips + extra for sprinkling
METHOD
-
Preheat the air fryer to 170˚C (340˚F).
-
Put the oats, yogurt or mashed banana, honey or maple syrup, melted butter, if using, milk, vanilla extract and salt into a small bowl and stir until everything is combined, then fold in the chocolate chips.
-
Pour the mixture into the ramekin and sprinkle more chocolate chips on top.
-
Place the ramekin in the air fryer and air fry for 20–25 minutes until cooked through. The time will vary depending on the size and shape of your ramekin.
-
Leave to stand for a few minutes before removing from the air fryer. Be careful as the ramekin will be very hot! Grab a spoon and enjoy.
NOTE: Feel free to swap the chocolate chips for blueberries, raspberries or whatever you wish.
If you love your cookies soft and gooey, you'll love Fitwaffle's Easter cookie pots. Studded with Mini Eggs and baked in the air fryer, they couldn't be easier to make.
These chicken tenders are a great alternative to a takeaway.
A buttery cookies and cream base, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs.
We caught up with Eloise Head ahead of the release of her cookbook, ‘Fitwaffle’s Baked In One.’ Learn about her favourite ingredients, ultimate comfort food and more.
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.