This baked oats recipe with raspberries and nectarines makes a delightful family breakfast, and has the most delicious cake-like texture. It's a simple one-pot dish that requires just a few minutes to prepare and can be enjoyed either hot or cold. My family love this raspberry and nectarine combination, but you can swap out for your families favourite fruit. You can also make it more indulgent by adding some peanut butter or chocolate chips.
I love serving this warm from the oven, topped with some Greek yogurt and honey.
Baked oats are delightful all year round, but I particularly enjoy them during the cooler months, and they're ideal for preparing a batch over the weekend. This breakfast is not only tasty but also nutritious. The oats are rich in fibre, making them excellent for keeping kids satisfied, while the chia seeds provide additional fibre and omega-3 fats, and the fruits are loaded with antioxidants.
I hope you enjoy!
Recipe:
175g oats (I use jumbo oats)
500ml milk of your choice
70ml maple syrup
1 tsp vanilla
1 tbsp chia seeds
1/2 tsp cinnamon
1 tsp baking powder
130g raspberries
1 nectarine sliced
Method:
Preheat oven to 180°C. Add the ingredients into a large bowl (except nectarine) and gentle mix until combined. Pour into an oven proof dish (either grease with butter, or use a baking sheet) to avoid the oats sticking. Top with nectarine slices and bake for 30-35 minutes until turning golden on top.
Enjoy!
Store in the fridge for 2-3 days.
Comments