Fruit & Almond Baked Oats

Sweet, toasty, crunchy and juicy, this hearty baked porridge comes together quickly and is easy to make ahead and reheat. With a few easy swaps, this dish can also be made dairy-free, if desired.

2 cups rolled oats

½ cup whole almonds, chopped 1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

1¼ cups milk (dairy, oat, almond or soy,

as preferred)

½ cup plain Greek-style or coconut

yoghurt, plus extra to serve

1 large free-range egg, lightly beaten 30g melted butter or coconut oil 1 teaspoon vanilla extract

⅓ cup runny honey or maple syrup, plus

extra to serve

2 cups chopped plums or apples (or use

canned plums)

1 cup fresh or frozen blueberries

¼ cup flaked almonds

Icing sugar, to dust (optional)

Preheat the oven to 180°C. Spray a 1.5 litre-capacity baking dish with oil.

In a large bowl, combine the oats, almonds, baking powder, cinnamon and salt.

In another bowl, whisk together the milk, yoghurt, egg, butter, vanilla and honey or maple syrup.

Arrange two-thirds of the plums and blueberries over the base of the baking dish. Scatter the oat mixture evenly on top. Pour in the milk mixture and press to submerge all of the dry ingredients in the liquid. Scatter the remaining plums and blueberries on top along with the flaked almonds.

Bake for 40-45 minutes, until set and golden brown.

Serve warm or at room temperature, dusted with icing sugar, if desired. Serve as is or with yoghurt and honey or maple syrup on the side. Serves