Overnight oats have long been having their breakfast moment in the sun, and now here comes their natural successor – the overnight oats traybake!
Everyone loves overnight oats – the yummy mix of rolled oats and other healthy goodies soaked overnight in juice, yogurt or different kinds of milks so that the oats soften and all the flavours mingle.
Baked overnight oats are now making their way up the breakfast-favourites charts and they make a tasty change. Rather like a cross between porridge and a flapjack, they’re softer than the latter and more pudding-like than the former, but with the oven baked flavour that tastes so good.
Makes 4-6 servings
– 1 large egg
– 2 tbsp melted butter
– 700ml milk
– 2 tsp vanilla extract
– 4 tbsp honey
– 1 tsp baking powder
– 1 tsp ground cinnamon
– Pinch of salt
– 180g rolled oats, not the instant variety
– Mix in to taste: fruit such as dried cranberries, fresh berries, coconut or chopped nuts
1. Grease an 8x8in baking dish with melted butter.
2. In a large bowl, mix the egg, butter, milk, vanilla, honey, baking powder, cinnamon and salt. Stir in the oats and any fruit or nut additions to taste.
3. Tip the mixture into the prepared baking dish and refrigerate overnight.
4. Heat the oven to 180C. Bake the oats until they are a little puffed up and the center is only just set, which will take about 45 mins.
5. The oats will last a few days in the fridge and can be reheated in individual servings with a little milk if necessary.
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