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


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

Energy Balls | Student Week

Hello my dears!


Today in Bavaria uni starts again and that’s why I’ll share student-friendly recipes with you all week long. They’re fast, easy and inexpensive – perfect for small student kitchens, busy timetables and empty bank accounts!

Let’s start the week with some brain food for long days, something you can easily take with you to classes: Energy Balls! Made within minutes from oats and coconut flakes, as well as peanut butter and cranberries they’re the perfect snack for exhausting uni days. Here’s the recipe:


Energy balls

makes approx. 20-25

  • 40 g desiccated coconut
  • 100 g rolled oats
  • 125 g peanut butter
  • 2 tbsp chia seeds
  • 50 g dried cranberries
  • 4 tbsp honey

Toast the coconut for about 1 minute in a small pan without fat and allow to cool. Finely chop the cranberries. Combine both with the remaining ingredients in a bowl and put it in the fridge for 30 minutes.

If the mix has become too dry, simply add some water. Then shape into small balls and store them in an airtight container in a cool place – this way they will last up to one week!


Small balls full of power – what other snacks do you like?


Stay sweet & HAPPY COOKING!

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

Rustic Oat Bread

Hello my lovelies!

Today we will bake bread! I know this means that we have to heat up the oven when it’s already super hot outside but we are going to be rewarded with fresh bread and that is arguably one of the best dinners you can have in warm weather.

The bonus: This bread takes like 5 minutes to prepare. I’m not kidding. You’ll hardly have time to preheat the oven properly. The list of ingredients may sound somewhat unusual, but you have to try it – it really works like a charm!



Rustic Oat Bread

makes one loaf

  • 250 g flour
  • 200 g whole grain flour
  • 50 g rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 150 ml natural yogurt
  • 1 tablespoon treacle


Preheat the oven to 200° C and line a baking tray with baking paper.

Add flour, wholemeal flour, oatmeal, soda and salt to a large bowl and mix. Place the yogurt in a second bowl and add 250 ml of water. Add the treacle and stir until everything has dissolved. Add the yogurt mixture to the flour and stir with a wooden spoon until a sticky dough is formed.

Tip the dough onto the baking tray and form it into a round with wet hands. Sprinkle with some oats and then cut a cross in the dough with a wet knife. Bake for 30 minutes and serve as fresh as possible!



Because it is baked without yeast, the bread does not stay fresh for that long and tastes better toasted if you’re eating it the next day. But I doubt it will last very long anyway 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Buttermilk Oatcakes [Pancakes with a healthy twist]

You  all know Overnight Oats – if not, you seriously need to check it out (incredibly easy breakfast!). Well, I didn’t want to talk about how great Overnight Oats are… but now imagine putting porridge into a pan and turn it into pancakes. It tastes so good! And it’s also something like the weekend “treat yourself” version of your favorite healthy brekkie.


You’ll only need some basic ingredients and they’re fast to make:

Buttermilk Oatcakes

4 servings

  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Combine the dry ingredients in a medium bowl and then add the buttermilk and egg. Stir thorougly and let the mixture sit for 15 minutes.

Coat pan with a little bit of oil or cooking spray and heat on medium. Put little portions of batter in the pan and cook them until bubbles dot the surface. Flip and continue cooking until browned.

Serve with maple syrup or fruit sauce.


Let me know how this recipe works for you!

I think they’re a wonderful change from “normal” pancakes 🙂