Porridge, overnight oats, bircher…Ahhhh oats, don’t you just love them? So versatile, so nutritious, so tasty. And when autumn rolls around, a dish of warm baked oats is the perfect way to start the day (or eat cold/warmed up at any time of day to be honest!).
Filling, packed full of fibre and slow release carbs for long lasting energy, the joy of this recipe is that you can adapt what add – so feel free to switch up the pears for apples, raspberries for blackberries or any other berry. Add in some ginger as well as cinnamon, or why not try some orange zest for a zingy twist? A drizzle of dark chocolate would make this extra indulgent… Then serve with some yogurt or just enoy by itself 🙂
- 100g rolled oats (I used Quaker)
- 1 teaspoons cinnamon (I used Buy Wholefoods Online Ceylon Cinnamon)
- ½ teaspoon baking powder
- 200ml almond milk
- 4 tablespoons maple syrup
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 large pear, chopped
- 100g frozen raspberries
- 4 fresh figs, halved
- 2 tablespoons coconut sugar (I used The Coconut Company)
- Preheat the oven to 170C and grease and line an ovenproof dish.
- Mix together the oats, cinnamon and baking powder in a bowl.
- Whisk together the milk, maple syrup, egg and vanilla and pour into the dry ingredients.
- Mix well and stir in the chopped pear and raspberries. Spoon into the dish, arrange the fig halves on top (cut side up) and sprinkle over the coconut sugar.
- Bake for 30 minutes until golden and firmed up. Serve hot or cold.