Cinnamon Bun Oatmeal in a Cup

I've got a sweet tooth. When i saw this recipe of porridge disguised as a CINNAMON BUN i knew i just had to try it.

My problem with this idea was i wanted to make it for breakfast, but with a baby and a toddler, mornings are quite packed with things that have to be done as it is, without adding something more complicated than cereal and sandwiches to the mix. So what i did was i made everything ready the night before and put it in the fridge. In the morning i just mumbled to my husband who always gets up before me to put the oven on. When i finally couldn't convincingly tell myself i was still asleep i got up, put everything together in three cups and stuck them in the oven. 25 minutes later breakfast was served, and a very nice one it was.

Baked Cinnamon Bun Oatmeal (Single Serving)

Ingredients

Oatmeal

1/3 cup Oats

1 Tbsp Brown Sugar

1/2 tsp cinnamon

1/4 tsp baking powder

1/3 cup milk

2 Tbsp unsweetened applesauce

1 egg white, slightly beaten

1 pecan half, chopped fine

Sugar mix

1 1/2 tsp coconut oil, melted

2 tsp Sugar

1/2 tsp cinnamon

Cream Cheese Icing

1/2 Tbsp cream cheese

1 tsp maple syrup

splash vanilla

Topping

1 pecan half, chopped fine

I made a double batch and then put it in three cups. That way one serving was enough for breakfast since we also had sandwiches with it. 

The night before you want to have this, mix together the ingredients for the oatmeal in a plastic container. Do the same with the sugar mix and the icing. Put them in the fridge. The next morning preheat the oven to 175°C. Put the porridge in one or several cups that are suited for oven use. Drizzle half of the sugar mix on top of the porridge and put it in the oven for about 25 min. When the porridge is done add the icing. You can just use a spoon or then you can pipe it on if you want it to look fancy. Drizzle the rest of the sugar mix on top and finally add the chopped pecan. Ready to serve!

 

This was a really fun porridge to have for breakfast and i just thought how cool it would look if you had some friends over for brunch and you would make a couple of batches of this and divide it into espresso cups. Because the best part of brunch is to have all sorts of stuff on the table and a whole serving of porridge leaves little room for anything else.