In the not too distant past I posted a picture on my social media (Instagram here, Twitter here, Facebook here) of some baked berry oats that I had made of a Sunday afternoon in preparation of my work week and the need for a morning meal (aka breakfast!) Before I get off and into the recipe let me just disclaimer a little something something – this is not my recipe! I did not make it up, it was not my idea I am merely a maker of someone else’s well thought out baked berry oats idea. Now that we have that out the way and I can sleep easy knowing that Weight Watchers magazine isn’t going to hit me with a seize and desist letter I shall get on with the recipe.
Oats are a staple breakfast ingredient of mine and for the last few months I had been jumping between porridge with fruit (and a little salt, it’s how it’s done in Scotland) or overnight oats with some form of berry extravaganza. True be told, this was getting a little samey and I wanted to mix up my oat based breakfasts a tad. Step forth Weight Watchers magazine with your recipes. Baked berry oats are so easy to make it is actually unbelievable, there is very little prep that goes into it and within half an hour you have yourself the finished product.
What you will need
150g porridge oats
1/2 tsp cinnamon
pinch of salt
300ml skimmed milk
3 tbsp agave nectar
First thing you will need to do is preheat the oven to 170 degrees (fan) or 190 degrees, gas mark 5.
Next you are going to want to mix the oats, cinnamon and your pinch of salt in a bowl. In a separate bowl or measuring jug add your 300ml of milk, the egg and agave nectar and wisk together. Put half of your berries in a baking dish then layer on the oats before pouring in the milk, egg and agave nectar mixture. Top with more berries and bake for 20-25 minutes until the liquid has been absorbed and the fruit soft.
That is it, super simple and really delicious with a spoonful of some greek yoghurt.