Raspberry and Almond Baked Oatmeal

13 Nov

Who has time to make breakfast in the morning? Why not make a big tray and make this glorious treat last the week!

Oozing with bursts of berry goodness, with a warm, creamy fluffed up oat-y taste that will keep you fuller for longer!

jammy oats and almonds

jammy oats and almonds

What you need:

fruit and nut

200 grams old-fashioned rolled oats

70 grams brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

43 grams sliced almonds

475 ml almond milk

1 large egg

42 grams butter, melted and cooled

1/4 teaspoon vanilla extract

170 grams raspberry jam

Fresh raspberries

What you do:

1) Get the oven going at 175°C

2) Whisk together the milk, vanilla extract, butter and the egg until gloriously foamy

3) Quickly mix up all the dry ingredients in a large bowl till evenly incorporated, pour in the liquid and leave to sit for 5 minutes while the oats soak up all the deliciousness.

4) Lay on a baking dish (8″ or smaller), dollop in pockets of the raspberry jam to melt through as it cooks.

5) Pop the tray in the oven for no more than 30 mins as the edges go golden brown and the jam begins to bubble its ready to gobble up!

A far cry from an unhealthy fry up but a good way to get everyone round the table in there pyjamas on a Sunday morning!

Keep it delicious!


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