Sunday mornings are for slowing down, recharging, and enjoying a relaxed start to the day. After a busy week, and often a busy Saturday, I like to keep things simple but tasty — and these little breakfast puddings have become our go-to for a lazy, cozy Sunday brunch.
I whip them together on Saturday evening, so come Sunday morning, all we have to do is pop them in the oven and let the house fill with that lovely baked aroma. It feels like a treat, but without any stress or rushing around.
Waking up to these already-prepped puddings means more time to lounge in PJs, sip coffee, and catch up with the family. Whether you’re curled up with a book, watching cartoons with the kids, or just soaking in the slow pace, this brunch feels like a little weekend luxury.
It’s such a simple way to enjoy nourishing food, and spend some quality time together before the week kicks back in.
And if we’re heading out or doing a car picnic (which we love!), I just pop the puddings in a container, bring a flask of hot chocolate, and we’re all set. It’s easy, comforting, and feels like a little weekend treat — without any fuss.
Why I love these breakfast puddings:
- Quick to prep ahead: Just mix the ingredients, pour into individual dishes, and refrigerate overnight.
- Tasty & nutritious: A great balance of protein, oats, and a touch of natural sweetness.
- Kid-approved: My kids think it’s like cake for breakfast — what’s not to love?
- Customisable: Top with whatever berries or fruit you have on hand.
- Easy to reheat: Warm in the microwave or eat cold — either way, delicious.
So if you’re craving a slow Sunday start, these little breakfast puddings are just the thing. Easy to prep, fun for the kids, and perfect with a big mug of tea or hot chocolate. Whether you’re lounging at home or watching the waves from the car, they turn a simple morning into something a bit special.
Give them a go this weekend — and don’t forget to save or share the recipe if you love it!
Breakfast puddings
Equipment
Ingredients
- 1 egg
- 1 heaped tablespoon greek yoghurt 40g
- 3 tablespoons milk 45ml
- ½ teaspoon vanilla extract
- ¼ cup self raising flour ` 40g
- 2 tablespoons rolled oats
- A squeeze honey or maple syrup
- Top with a few frozen or fresh raspberries & blueberries
Instructions
- Preheat the oven 180ºC fan. Use 4 small oven proof dishes. These are glass containers- they are linked above.
- Measure all the ingredients except the berries into the oven proof containers, mix well with a fork, sprinkle the berries on top, don’t add to many.
- Clean the raw flour from around the edges of the dishes.
- Bake in the oven for 20 minutes, test they are cooked using a skewer, when it comes out clean they are cooked.
- Leave to cool for 10 minutes, add a spoon of yoghurt, a drizzle of honey and enjoy.
- Eat hot or cold. My kids say its like cake for breakfast.
- ❄️Storage: Keep covered in the fridge for 3 days. Reheat in the microwave for about 1 minute.
- Freezer: Freeze covered for 3 months, defrost in the fridge overnight.
