Ingredients vickys breakfast baked fruity oats
180 grams gluten-free porridge oats
65 grams soft brown sugar
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp low sodium salt
200 grams chopped strawberries
100 grams chopped hazelnuts (optional)
60 grams chocolate chips I use Moo-Free brand
400 ml rice milk
80 ml full fat coconut milk
4 tbsp olive oil
1 tbsp vanilla extract
1 banana sliced into discs
extra brown sugar for topping
how to make vickys breakfast baked fruity oats
Preheat the oven to gas 4 / 180C / 375Fand lightly grease a casserole dish
Mix together the oats, sugar, cinnamon, baking powder, salt and half each of the strawberries, hazelnuts and chocolate chips in the casserole dish
In a jug combine the milks, oil and vanilla
Pour over the oat mixture and top with the rest of the strawberries, hazelnuts and choc chips and the sliced banana
Sprinkle some extra brown sugar over the top, a few tbsp is plenty, and bake uncovered for 35 - 40 minutes until golden and the milk has been absorbed
Use any fruit and nut combination you like. Blueberries and almonds, peaches and pecans, raspberries and walnuts, the choice is yours!
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