Versatile baked oats

Chef's Delight

A WORD FROM THE CHEF

This recipe is perfect as a breakfast dish or for lunch served warm with some yoghurt is perfect or as a little treat you could serve with some vanilla ice cream. I make them and send them back to college with my daughter so she has a healthy filled breakfast each day.

INGREDIENTS

200g porridge oats

1tsp baking powder

25g coconut

200ml milk

Two eggs

100ml maple syrup

3tbsp oil

A cup of frozen raspberries

Oven 180c fan for 40-50 minutes

METHOD

Place half your oats in a blender and blitz for a few seconds until slightly finer then place in a bowl with the rest of the oats and the baking powder and coconut and mix to combine.

In a separate bowl mix together the milk, maple syrup, oil and the eggs then pour the wet into the dry and mix together.

Finally add in the raspberries and mix through.

You can bake these in individual ramekins or one large oil dish.

Bake until golden brown on top and serve with some natural yoghurt.

ABOUT THE CHEF

Paula Heatley is a mother of four, who loves to cook and bake for her family. Find her recipes on Instagram ‘paulas family kitchen’.