Baked oats
An average of 3.5 out of 5 stars from 13 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe.
Ingredients
- oats: 100g/3½oz rolled oats
- almond milk: 400ml/14fl oz almond milk
- peaches: 411g tin peaches, drained and roughly chopped
- vanilla extract: 1 tsp vanilla extract
- sea salt: 1 tsp sea salt
- cinnamon: 2 tsp ground cinnamon
- maple syrup: 75ml/2½fl oz maple syrup, plus extra to serve (optional)
- almonds: 50²µ/1¾´Ç³ú almonds with skins on, roughly chopped
- desiccated coconut: 3 tbsp desiccated coconut
Method
Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine.
Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes.
Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired.
