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Baked oatmeal has been a revelation in our household – healthy, sugar free and gluten free (if ensuring you are using guaranteed pure gluten free oats), this makes a virtually no-mess breakfast solution for the little one or an easy breakfast to go for those rushed mornings.
It’s even a great morning tea solution! Think of it as your favourite porridge, bircher-style muesli or “overnight oats” transformed into a delicious, pudding-like baked treat with a golden, slightly crisp top.
This is one of my favourite winter combinations but it’s such an adaptable recipe – substitute your favourite fruit, dried fruit or nuts; add a handful of chia seeds, some vanilla or anything else that takes your fancy.
250 grams rolled oats
250 ml water
butter or olive oil for greasing
40 grams currants
60 grams walnuts, roughly chopped
1 teaspoon cinnamon
2 eggs, beaten
1 pear, peeled and grated
60 ml maple or agave syrup (optional)
250 ml milk or yoghurt
Soak the rolled oats in the water overnight (depending on how much water the oats soak up, you may need to add a little more, they should be covered).
Meanwhile, lightly grease a casserole dish or baking pan with some butter or olive oil. Combine the soaked oats and their liquid with all the other ingredients and pour into the prepared dish, smoothing over the top.
Bake in a 180ºC oven for about 50-60 minutes or until the centre feels springy and it is golden brown on top. Let cool slightly in the pan before slicing into squares and serving. Eat warm or room temperature, served with some extra seasonal fruit and walnuts if you like.