A few years ago I prepared for the first time oat cookies, which are one of my children's favourite cookies. Then we tried to add porridge to our breakfast menu. It did not go down well. Eventually, we started eating rolled oats, but each of us in a different way: one likes them sweet, another in an omelette and the rest with tomato, pepper and olives.

Today I combined business with pleasure, i.e. breakfast porridge and oat cookies. I made slightly sweet baked porridge in the form of small tarts. I added to them natural yoghurt and fresh fruit. This porridge disappeared quickly from the plates.

I will tell you another secret. Thanks to these small oat tarts, preparing breakfast is even faster and less complicated. Bake the oat tarts the day before and in the morning you only need to add the yoghurt and the fruit. It's easy, isn't it?

Ingredients (for 2 people)
120g of rolled oats
3 tablespoons of maple syrup
4 tablespoons of melted butter
4 tablespoons of floured almonds
1 tablespoon of sesame seeds
half a big apple
300g of natural yoghurt
fruit
almond flakes

Heat the oven up to 190C. Cover some small baking tins with some baking paper.
Grate the apple. Mix the rolled oats with the floured almonds, melted butter, maple syrup, sesame seeds and grated apple. Put the mixture into a baking tin, squeezing tightly. Bake for 20 minutes until the tarts are golden.
Take them out when the tarts have cooled down.
Fill the tarts with some natural yoghurt and fruit. Sprinkle with the roasted almond flakes.

Enjoy your meal!

Try also:
Raspberry porridge
Breakfast porridge with nut cream and pomegranate
Strawberry breakfast