Baked oats with ap­ple, pear and ba­nana

The Guardian - Feast - - Six Of The Best -

Prep 15 min

Cook 40 min

Cool 20 min

Serves 4

150g rolled oats 60g al­monds, halved 1 tsp bak­ing pow­der 1 tsp cin­na­mon

½ tsp fine salt 240ml al­mond milk 60ml maple syrup 1 egg

1½ tsp vanilla ex­tract 1 ap­ple, peeled, cored and cubed

2 ba­nanas, sliced

1 pear, peeled, cored and cubed

Yo­ghurt, to serve (op­tional)

Heat the oven to 190C/375F/gas 5, and grease a cake tin or casse­role dish.

In a bowl, com­bine the oats, al­monds, bak­ing pow­der, cin­na­mon and salt. In an­other bowl, com­bine the milk, maple syrup, egg, vanilla and chopped ap­ple. Add the dry mix to the wet and thor­oughly com­bine.

Put a layer of half the ba­nana, then a layer of half the pear on the base of the tin or casse­role dish, cover with half the oat mix­ture, then the re­main­ing fruit and the rest of the oat mix. Bake for 35-40 min­utes, un­til set and golden. Leave to cool for 10 min­utes, then spoon out into bowls and serve im­me­di­ately, with yo­ghurt if you like. Healthy Bak­ing by Jour­dan Bourke (Orion)

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