This baked oat recipe is great for breakfast with yoghurt and fresh berries or even as a snack or pudding with some chopped banana and yoghurt
Preparation: 5 minutes | Cooking: 45 minutes | Makes 12 pieces | Suitable from 12 months(without sugar) | Suitable for freezing
275g rolled oats
1tsp baking powder
1 tsp cinnamon
1 banana, mashed
70g frozen blueberries
300ml whole milk or plant based milk
3 tbsp coconut oil, melted (or vegetable oil)
1 tsp vanilla extract
1 tbsp maple syrup (optional)
Preheat the oven to 180C/350F. Lightly grease a 20cm/8" baking tray.
In a medium mixing bowl, combine the oats, cinnamon and baking powder.
In a smaller mixing bowl, combine the milk, maple syrup, egg, the melted coconut oil, and vanilla. Whisk until blended
Reserve a handful of berries for the topping, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first).
Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top
Scatter the remaining berries across the top. Sprinkle some sugar on top if you’d like some extra sweetness and crunch
Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes
You can serve this warm or straight from the fridge. It keeps well, covered and refrigerated for 4 to 5 days