Sunshine baked oats
These baked oats taste like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast!
This is a quick and simple way to get some fruit into the family and it’s made entirely from storecupboard ingredients. You can use fruit in juice or in syrup for this recipe; the former will have a stronger citrus flavour, the latter will be sweeter.
Method
Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre.
Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference.
Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using.
Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt.
Recipe Tips
To make this vegan, serve with plant milk or vegan yoghurt.
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