Baked oats are delicious as a quick breakfast, as a snack or even in the lunch box! Baked oats results in a lovely spongy texture and it’s easy to adapt it with your favourite fruits and spices.
Instead of apple, you can use banana, pear or pineapple and in place of raspberries, use strawberries, blueberries or blackberries. The options are endless! If you’ve got a sweet tooth and usually add dried fruit to your porridge, some diced dates taste amazing added after the milk before mixing, so do juicy sultanas.
You can also add nutmeg or cardamom when adding your spices, or even some ground ginger for a more gingerbread taste.
Get adventurous and let me know your favourite combination!
Time: 5 mins, bake – 40 mins
Makes: 1 large dish
- 2 cups old fashioned rolled oats (Gluten free is possible)
- 1/4 cup quick cooking oats
- 2 Tbso flaxmeal
- 1/4 cup coconut flakes
- 1/2 tsp cinnamon
- 1 cup apple puree (or 2 small mashed bananas)
- 2 Tbsp rice malt syrup (optional)
- 1 cup of coconut milk (or milk of choice)
- 1/2 cup frozen berries (I used raspberries)
- 2 Tbsp nut butter (I used almond, but peanut butter would be equally delicious!)
- Line a medium sized baking dish (25cm x 15cm) with baking paper and pre-heat oven to 180 degrees.
- In a large bowl, combine the oats, flax, coconut, cinnamon, apple, sweetener (if using) and milk.
- Spread the mixture into the prepared tray, then dot the nut butter on top and also sprinkle the raspberries evenly. Press the raspberries down slightly into the oats.
- Cook uncovered for 40 minutes, or until nicely browned on top.
Serve hot with some more milk and coconut yoghurt or leave to cool and cut into squares for snack bars.