Cinnamon, plum & blackberry baked oats
For the oats lovers out there, this is a must try baked oats recipe. Great to make on Sunday and you have at least 2-3 days of breakfast covered. Always top up with a good portion of greek yoghurt (enough to make up 15-20g protein) and maybe a drizzle of almond butter and you’ve got a perfect all season breakfast. If you have kids needing a refuel in between school, sports etc, it makes a great snack too.
ingredients
3 cups/300g GF rolled oats
2 tablespoons chia seeds
1 tablespoon cinnamon
2 tablespoons pumpkin seeds
1 ½ teaspoons baking powder
¼ teaspoon salt
2 cups / 400ml milk
3 large eggs
2 teaspoons vanilla extract
3 tablespoons maple syrup (optional)
knob of butter
3-4 large plums
1 ½ cup blackberries
Handful of pecan nuts for topping
method
Prep time: 10mins
Cook time: 30-45mins
Preheat the oven to 180°C and line an 8 x 8 inch dish or pan with parchment paper and set aside. (You can also use individual ramekins)
Lay down the fruits in the prepared dish
In a large bowl, stir together the dry ingredients: oats, chia seeds, baking powder , cinnamon, pumpkin seeds and salt and set aside.
In another bowl, whisk together milk, eggs, vanilla extract, maple syrup and melted butter.
Add wet ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
Pour the batter over the fruits, smooth the top, sprinkle with pecans and bake 30-45 minutes or until a toothpick inserted in the centre comes out clean. If the top starts browning too quickly, cover loosely with foil.
Cool in the pan. Delicious eaten warm.
Greek yoghurt and extra seeds to serve!
the health boost tip
Always choose good quality gluten free certified oats for the best healthy outcome. Oats and chia seeds are fibre-rich.
