Kein Mehl, kein Zucker! Ich esse das jeden Tag zum Frühstück und habe abgenommen
Kein Mehl, kein Zucker! Ich esse das jeden Tag zum Frühstück und habe abgenommen! is a easy German recipe that serves 4. 260 calories per serving. Recipe by Neue leckere Rezepte on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $2.86 total, $0.71 per serving
Ingredients
- 1 cup Rolled Oats (old‑fashioned rolled oats)
- 1 glass Milk (approximately 240 ml, whole milk or plant‑based alternative)
- 2 large Eggs (room temperature)
- 1 pinch Salt (fine sea salt)
- 2 medium Bananas (ripe, mashed)
- 1 tsp Vanilla Extract (pure vanilla extract (vanillin))
- 2 medium Apples (peeled and diced)
- 1 tsp Cinnamon (ground cinnamon)
- 1 tbsp Butter (softened, for greasing the baking dish)
- 80 g Raisins (optional, add for extra sweetness)
- 1 tbsp Sweetener (optional, e.g., honey or maple syrup)
Instructions
Preheat Oven
Set the oven to 180°C (350°F) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 180°C
Grease Baking Dish
Lightly coat the baking dish with softened butter using a paper towel or brush.
Time: PT2M
Prepare Fruit
Peel and dice the apples. Mash the bananas in a small bowl until smooth.
Time: PT5M
Combine Dry Ingredients
In the mixing bowl, add rolled oats, a pinch of salt, ground cinnamon, and vanilla extract. Stir to distribute evenly.
Time: PT3M
Mix Wet Ingredients
In a separate bowl, whisk together the milk and eggs until fully blended.
Time: PT2M
Combine Wet and Dry
Pour the milk‑egg mixture into the dry oat mixture. Fold in the mashed bananas, diced apples, raisins, and optional sweetener until just combined. Do not over‑mix.
Time: PT3M
Transfer to Baking Dish
Evenly spread the batter into the prepared baking dish, smoothing the top with a spatula.
Time: PT2M
Bake
Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 180°C
Cool and Serve
Remove the dish from the oven, let it cool for about 10 minutes, then cut into squares and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 260
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 5 g
Dietary info: Vegetarian, Can be made vegan with egg and butter substitutes
Allergens: Eggs, Milk, Gluten (if oats are not certified gluten‑free)
Ingredient Substitutions
- Instead of Rolled Oats: quick oats, oat flour
- Instead of Milk: almond milk, soy milk
- Instead of Eggs: flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Salt: kosher salt
- Instead of Bananas: applesauce (½ cup)
- Instead of Vanilla Extract: vanilla powder, maple extract
- Instead of Apples: pears, cooked apples (½ cup)
- Instead of Cinnamon: ground nutmeg, pumpkin spice
- Instead of Butter: vegetable oil, coconut oil
- Instead of Raisins: dried cranberries, chopped dates
- Instead of Sweetener: agave syrup, stevia
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Baking Dish
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature before baking.
- Grease the baking dish to prevent sticking.
- Do not over‑mix the batter; gentle folding preserves a light texture.
- Check doneness with a toothpick; avoid over‑baking to keep the interior moist.
Chef Tips from the Video
- Use very ripe bananas for maximum natural sweetness and moisture.
- Toast the oats lightly before mixing for a nuttier flavor.
- Add a handful of chopped nuts (e.g., walnuts) for extra crunch.
Troubleshooting
The baked oatmeal is too dry.
Add an extra ¼ cup of milk to the batter and mix gently before baking.
The mixture is too wet and doesn’t set.
Stir in an additional ¼ cup of rolled oats and bake an extra 5‑7 minutes.
The top browns too quickly.
Cover the dish loosely with aluminum foil after 20 minutes of baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions wrapped tightly for up to 2 months. Reheat in the microwave or oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the batter the night before, cover, and refrigerate; bake fresh in the morning.
- Portion the batter into individual ramekins for quick single‑serve meals.
Frequently Asked Questions
What is the cultural significance and history of baked oatmeal in German cuisine?
Baked oatmeal, known as "Überbackenes Haferbrei" in some German households, is a traditional comfort food often served for breakfast or as a hearty snack during colder months. It reflects the German emphasis on simple, wholesome ingredients like oats, dairy, and seasonal fruit.
What are the traditional regional variations of baked oatmeal in Germany?
In southern Germany, raisins and a splash of rum are sometimes added, while in the north, apples and cinnamon dominate. Some regions also incorporate nuts such as hazelnuts or almonds for extra texture.
How is baked oatmeal traditionally served in German households?
It is typically served warm, cut into squares, and enjoyed with a dollop of yogurt, a drizzle of honey, or a side of fresh fruit. It may also be accompanied by a cup of coffee or tea.
During which occasions or celebrations is baked oatmeal commonly prepared in Germany?
Baked oatmeal is popular for family breakfasts on weekends, as a simple brunch for holidays like Easter, and as a comforting snack during Advent and Christmas when fresh fruit is abundant.
What other German dishes pair well with baked oatmeal?
It pairs nicely with a light fruit compote, German quark (a fresh cheese), or a side of smoked ham for a more substantial meal. A glass of fresh apple juice or a mild herbal tea complements the flavors.
What are the authentic traditional ingredients for German baked oatmeal versus acceptable substitutes?
Traditional ingredients include rolled oats, whole milk, eggs, fresh apples, bananas, cinnamon, and butter. Substitutes such as plant‑based milks, flax eggs, or oil can be used for vegan or dairy‑free versions without losing the dish’s character.
What are the most common mistakes to avoid when making baked oatmeal?
Common errors include over‑mixing the batter, which creates a dense texture, under‑baking, which leaves the center soggy, and using too much flour‑type oat that can make it dry. Follow the gentle folding technique and check doneness with a toothpick.
Why does this baked oatmeal recipe use rolled oats instead of quick oats?
Rolled oats retain more texture and give the final dish a pleasant chew, whereas quick oats can become overly soft and mushy. The recipe’s balance of moisture and structure relies on the larger oat flakes.
Can I make baked oatmeal ahead of time and how should I store it?
Yes, you can bake the oatmeal a day ahead, let it cool completely, then refrigerate in an airtight container for up to 3 days. Reheat individual portions in the microwave or oven before serving.
What texture and appearance should I look for when the baked oatmeal is done?
The top should be golden‑brown and slightly crisp, while the interior remains soft and moist. A clean toothpick inserted into the center should come out with just a few crumbs, not wet batter.
What does the YouTube channel Neue leckere Rezepte specialize in?
The YouTube channel Neue leckere Rezepte focuses on simple, home‑cooked German and Central European recipes, offering step‑by‑step tutorials that emphasize everyday ingredients and practical cooking tips for busy households.
How does the YouTube channel Neue leckere Rezepte's approach to German cooking differ from other cooking channels?
Neue leckere Rezepte emphasizes minimal equipment, clear visual instructions, and adaptations for modern dietary preferences, whereas many other channels may focus on elaborate plating or gourmet techniques. The channel keeps recipes accessible and budget‑friendly.
Last updated: September 6, 2026
