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Baked oats
- Anna Glover
Published: March 17, 2022 at 1:10 PM
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Serves 2 - 3
Easy
Total time: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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Make breakfast an occasion with this simple, speedy recipe for baked oats – ready in half an hour, it's great topped with nuts, berries and yogurt
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Make this simple recipe for baked oats, then check out our blackberry baked oats, overnight oats, overnight protein oats, flapjacks and more baking recipes using oats.
Cook’s tip: Boost your plant points
"For an extra plant point, substitute the two eggs for two tbsp flaxseed mixed with 6 tbsp hot water. Mix and allow it to sit for about 5-10 minutes until gloopy. For a cherry bakewell version, substitute the vanilla extract for almond extract, add 50g ground almonds to the mixture, then fold through a handful of cherries. Top with a sprinkling of flaked almonds before baking, then dust with icing sugar when cool."
Baked oats recipe
Ingredients
Nutrition
-
100g porridge oats
-
1 tsp baking powder
-
1 tbsp runny honey
plus extra to serve
-
2 eggs
-
1 tsp vanilla extract
-
½ tsp ground cinnamon
(optional)
-
1 banana
peeled and chopped
-
flavourless oil
for the tin
-
a handful of chocolate chips, sliced bananas, berries or chopped nuts
to serve (optional)
Nutrition: per serving
- kcal249
- fat6.9g
- saturates1.4g
- carbs35.5g
- sugars21.1g
- fibre3g
- protein8.8g
- salt0.5g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the oats into a food processor and whizz until they resemble flour. Add a pinch of salt, the baking powder, honey, eggs, vanilla, cinnamon and banana, and whizz again until the mixture is smooth.
-
step 2
Lightly oil a medium baking dish (about 15cm x 20cm) and pour in the batter. Bake for 20-25 minutes or until risen, golden brown and a skewer inserted into the middle comes out clean.
-
step 3
Serve the baked oats fruit, yogurt and an extra drizzle of honey for breakfast, or with ice cream, chopped nuts and a drizzle of melted chocolate for dessert.
Check out more of the best baking recipes using oats
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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