Melissa from Faux Martha teaches us a thing or two about how to bake a proper breakfast for sharing with your loved ones at the weekend using the Falcon bake set. ‘Special is the name of our weekend breakfast game’.
PREP TIME: 10 MINS, COOK TIME: 20 MINS, TOTAL TIME: 30 MINS
2 tbsp. unsalted butter, melted
2 c. old-fashioned oats
½ c. brown sugar, lightly packed
¼ c. sliced almonds, plus more for topping
1 tsp. aluminum-free baking powder
½ tsp. flaky kosher salt
1 ½ c. milk
¼ c. unsweetened applesauce
1 large egg
½ tsp. almond extract
1 c. frozen tart cherries
Preheat oven to 375°. In a saucepan, melt butter until a thump tip sized hunk remains. Remove from heat and swirl to melt remaining butter. This will method will help to cool the mixture faster. Set aside. Meanwhile, combine oats, brown sugar, almonds, baking powder, and salt in a medium bowl. Into the cooled butter, whisk together milk, applesauce, egg, and extract. Add milk mixture to oat mixture and stir well. Place frozen cherries evenly around the dish. Pour mixture into an 8-inch square baking dish (or similar size) and bake for 20-22 min. In the last 5 minutes of baking, top with sliced almonds to toast. Serve warm. Garnish with plain yogurt, unsweetened coconut, cacao nibs, and hemp seeds (natures sprinkles).