Baked Porridge with Strawberries

Hey guys!

A while ago I started working with a big client and therefore moved my usual home office to theirs for three days a week. Quite a change for me especially since that meant meal prepping – because unlike at home I couldn’t just make frequent trips from my desk to the fridge.

By now it has become my habit to pack a rather big and filling ‘breakfast’ (= a meal I can basically inhale while sitting in front of the computer usually sometime between 10 and 11). That keeps me full, happy and productive. Oatmeal – in just about any shape or variation – is my go-to-choice and wonderfully versatile. One recipe became my favourite lately so I decided to share it with you today!



Unlike when cooking porridge the traditional way in a pan on the stove, this version doesn’t require any pots but an oven instead –  topped with a generous portion of strawberries (or some other fruit of your choice)! And when the kitchen timer goes off you have delicious porridge, no matter if you serve it straight out of the oven, with a big splash of cold milk, or cooled down in a tupperware container at the office the next day – what a treat.




Baked Porridge With Strawberries
makes 2 servings

  • 100 g rolled oats
  • 1/2 tsp ground cinnamon
  • 300 ml water
  • 150 ml milk
  • 2 tbsp brown sugar (alternatively agave syrup or a sweetener of choice)
  • 50 g sliced almonds
  • 100 g strawberries

Preheat oven to 190° C. Wash, trim and halve the strawberries.

In a small bowl combine oats, cinnamon, water, milk, brown sugar and almonds. Mix well and pour into a small casserole dish. Add the strawberry halves evenly on top. Bake for 20-25 minutes and serve ideally fresh from the oven with a little cold milk.



Soooo good & a wonderful breakfast or power snack – it would also be great for brunch, don’t you think?


Stay sweet & HAPPY BAKING!

xx Kristin


Carrot Crumble Muffins

Hey guys,

it’s freeeeeeeeeeeezing outside! So how about warming ourselves up a bit by heating up the oven: It’s a great way to get rid of the cold and at the same time we get tasty muffins as a reward on top. Sounds like a great plan, doesn’t it?

Those carrot crumble muffins are a wonderful combination of a super juicy, not too sweet batter topped with deliciously sugary crunchy crumbs – JACKPOT ! Perfect as a treat to go with your coffee, for breakfast, … well let’s be honest, I could have them at any time of the day! You gotta try it!


Carrot Crumble Muffins

makes 12

  • 300 g flour
  • 1 tsp baking powder
  • 1 tbp baking soda
  • 1 pinch of salt
  • 150 g brown sugar
  • 120 g soft butter
  • 2 eggs
  • 150 ml buttermilk
  • 200 g carrots
  • 80 g soft butter
  • 40 g sugar
  • 100 g flour
  • 1 tsp cinnamon

Combine 80 g butter, 40 g sugar, 100 g flour and 1 teaspoon cinnamon until a crumbly dough is formed, then put in the fridge. Meanwhile preheat the oven to 175° C and line a muffin tray with paper muffin cases. Then peel the carrots, finely grate them and also put aside.

For the batter, beat the softened butter together with the eggs until creamy, then add the buttermilk. Combine the dry ingredients in a second bowl. Add the batter and stir briefly but thoroughly. At last carefully fold in the grated carrots.

Pour the dough into the muffin cases and top with the prepared crumble. Bake for about 30 minutes, then allow to cool and serve!


Weeeeell, who of you now wants to bake muffins as well? I’ll take the blame, that’s okay 😅

Stay sweet & HAPPY BAKING!

xx Kristin

Mushroom French Toast

Hello my dears,

I think I’ve told you before: I’m not a breakfast person. That doesn’t mean I dislike breakfast, I just rarely have time to fit a proper meal into my – usually quite hectic – mornings.

But since there are so many delicious breakfast dishes, that I don’t get to eat because I skip breakfast I decided to change one of them – a classic – and turn it into lovely lunch: French Toast with a savoury twist, topped  with stir-fried mushrooms and garlic. ❤


Mushroom French Toast 
for 1-2 servings

  • 50 g butter
  • some olive oil
  • 300 g mushrooms
  • 1 clove of garlic, minced
  • rosemary
  • 1 egg
  • 2 thick slices of white bread
  • 80 g grated Emmental cheese

Clean the mushrooms, cut them into chunks and sauté with half of the butter and a little olive oil in a hot pan for 5 minutes. Season with salt and pepper, as well as the minced garlic and a little rosemary and fry for another minute. Set aside and keep warm (in the oven, for example).

In a shallow bowl combine the egg with a little water and dip the bread into the mixture. In a pan, heat up the remaining butter with some more olive oil on medium heat and fry the bread for a few minutes on one side until golden brown. Flip over, sprinkle with grated cheese and continue to cook until the cheese has melted nicely. Remove from the pan, season with salt and pepper, top with mushrooms and serve.


Do you know more dishes like that? Breakfast classics that also make a great meal at other times of the day?


Stay sweet & HAPPY COOKING! 
xx Kristin

Honey Granola – mix your own muesli!

Hello zebras!

There are a few recipes that are part of my absolute standard repertoire in the kitchen: pizza and pasta dough, meatballs, pancakes, … and, among a few other things, homemade granola. With this simple but delicious recipe, all doors are open for a tasty, healthy breakfast.

The basic ingredients are rolled oats and spelt, honey and some oil. That’s it. The rest is up to you! Personally, I like to add a variety of nuts and dried berries. Depending on your taste, chocolate chunks, seeds or coconut flakes are also a great addition to this basic recipe. So you can pinpoint what lands in your cereal bowl (and what doesn’t! *cough* raisins *cough*) and this recipe also saves you from the large amount of sugar that is often found in the cereal you can get at the supermarket.


Honey Granola

  • 150g rolled oats
  • 150g rolled spelt
  • 1 tbsp chopped almonds
  • 1 tbsp chopped hazelnuts
  • 1 tbsp cashews
  • 3 tbsp honey
  • 2 tbsp vegetable oil
  • 4 tbsp of dried fruits / chocolate pieces / coconut flakes

Preheat the oven to 180° C and line a baking tray with parchment paper.

Mix rolled oats, spelt, almonds, hazelnuts, cashews, honey and oil in a bowl. Spread the grain-nut mixture evenly on the tray and bake for about 5-10 minutes until golden brown. Make sure that the granola doesn’t turn too dark or gets burned. Remove the muesli from the oven and let it cool down completely. Meanwhile, cut the dried fruits into small pieces and mix with the cooled cereal.


What does your perfect muesli look like? And the most important of all questions: raisins or no raisins ?!


Stay sweet & HAPPY BAKING!

xx Kristin

Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!


Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks


Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.


The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.


Stay sweet & HAPPY BAKING!

xx Kristin

Banana Bread Muffins

Hello my zebras!

I don’t know about you, but I am not a breakfast person. This is an unhealthy and bad habit, but in the mornings I usually want only a big cup of coffee. But this is going to change from now on and that’s why I am – once again – in search of new delicious breakfast recipes that work for me.


My new favorite: banana bread muffins! They are healthy and still delicious and therefore a great start to the day. And because you have to try them ASAP I’m going to tell you the recipe right away…


Banana bread muffins

Makes 6 muffins

  • 2 very ripe bananas
  • 60 g of oil
  • 75 g honey or 45 g brown sugar
  • 1 egg
  • 30 ml of milk
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/2 teaspoon cinnamon
  • 115 g whole grain flour

Preheat oven to 170 °C and prepare a muffin tray with muffin liners.

Mash the bananas in a small bowl. Add oil, honey/brown sugar and egg and stir well. Mix in milk, baking powder, salt and cinnamon.

Finally stir in the flour but don’t overmix. Scoop the batter into the muffin liners and bake for 20-25 minutes.


Suuuuuper easily made and a true breakfast superhero. Just add a lovely cup of tea or coffee and the day can start relaxed and balanced. Sounds like a plan? Then absolutely try it!

Stay sweet & HAPPY BAKING!

xx Kristin

English Muffin Sandwich with Bacon, Avocado & Egg

Hello my Zebras!

I hope you are enjoying your weekend and it’s full of sunshine and spring temperatures

It’s so nice where I am that I would like to spend most of the time outside, but my work just does not allow it and so I instead I’m sat in front of the PC. Nevertheless, I have a new recipe for you and it’s such a deluxe breakfast that everyone is sure to enjoy it!


There are now 2 possibilities:

  • Make it completely from scratch – definitely worth the effort
  • Cheat a wee bit and use a shortcut


If you have some time (and patience) I advise you to bake the rolls – the English Muffins – yourself! The taste is wonderful and the recipe gives a large portion, which you can then freeze for later.  I’ll tell you about the shortcut at the end


English Muffins

makes 16

  • 450 ml of milk
  • 3  tbsp honey
  • 1 packet dry yeast
  • 1  egg
  • 4  tablespoons of soft butter
  • 470 g flour (Type 1050)
  • 230 g flour (type 550)
  • 2 tsp salt
  • Semolina for sprinkling


Mix the milk and the honey and heat it up (either on the stove or in the microwave). Stir in the yeast and let stand for 5 minutes. Then add the egg and stir well.

Mix the flour and the salt in the bowl of a stand mixer. Add the soft butter and put the mixer on the lowest setting. Slowly pour in the milk mixture and mix until no more flour is visible. Now increase the speed to medium and knead for 4 minutes. Slightly grease a bowl, add the (soft!) dough and let it rest covered with a towel in a warm place for 1 hour or until it has doubled in size.

Place the dough on a floured working surface and knead so much flour into the dough until it just does not stick anymore. You do not need a lot of flour and the dough should still be relatively soft. Now halve the dough, then divide the halves into 8 pieces each. Form these into balls, then flatten them slightly with your hands. Dip both sides in semolina and place on a baking tray. Cover with a towel and let it rise for another hour.

Preheat the oven to 160° C and heat a large pan onmedium heat. Now brown the dough pieces in the pan on both sides for about 2 minutes each, then bake for 10 minutes in the oven. Allow to cool and serve.


Freeze the remaining muffins while they’re fresh – so you can defrost and enjoy them whenever you feel like.

Now just cut the muffin open and fill with avocado, a fried egg and crispy bacon. A bit of salt & pepper on it and a breakfast of champions is finished. If you are not a morning person, this dish also works well as a delicious lunch!


And the shortcut? Store bought English Muffins, of course 😉

How would you like to eat them ? A hearty breakfast like this or something sweet?

Have a great weekend & HAPPY COOKING!

xx Kristin