As the morning mercury starts to drop, warming winter oats will no doubt be making a welcome comeback to the breakfast agenda.
While there’s nothing wrong with trusty stock standard, simmered-in-milk porridge, if you have a little extra time up your sleeve (ahem-ISO-ahem), baking your oats will take them the extra mile.
As an avid oat lover, I like to think of baked oatmeal as the best of both worlds – the lovechild of a muesli bar and porridge, if you will.
Creamy in the middle, and textured and almost crunchy on top – you’d be forgiven for believing the breakfast food’s pudding guise.
Perfectly paired with preserved peaches, pecans, and cinnamon, baked to perfection and served with a dollop of yogurt, this recipe we make you see oats in a new light.
1 cup rolled oats
1 cup preserved peaches (and juice) + extra peaches for garnish
½ cup milk of choice
1-2 tsp chia seeds
1/3 cup chopped pecans
1 tsp cinnamon
Pinch of salt
Optional – honey to taste, 1-2 tsp LSA meal
Preheat oven to 180°C, fan forced.
In a large bowl, cover oats with boiling water and set aside to absorb for at least 10 minutes.
Core and grate apple, transfer into small/medium oven-safe dish, along with peaches, chia seeds, pecans, cinnamon (and LSA meal if adding).
Drain oats and add to dish. Combine before adding the milk (and honey if adding), stir in.
Garnish oats with extra peaches and bake for 30 minutes until golden on top.
Serve with yogurt and a little extra honey.
Note: Keeps for up to two days in the fridge and reheats well.