I used to eat baked oats all the time when I was younger: from chocolate chip cookie dough to black forest flavoured oats; the options were limitless. Now that I’m trying to meal prep a few basic meals a week, baked oats are back on the menu and I decided to use up the jar of rhubarb and apple jam that I made a few months ago to jazz it up a bit.
If you don’t want to fuss with the rhubarb and apple jam, or you don’t have the ingredients right now then you can use the fruit you do have; just stir in a little sugar to taste and some cornflour or plain flour to prevent the excess juice from the fruit ruining the baked oats.
Ingredients: Baked Oats
- 300g Oats
- 350ml Almond Milk
- 4 Tbsp Coconut Sugar
- 1/4 Tsp Baking Powder
- 1/2 Tsp Vanilla Extract
- Pre-heat oven to 180c (fan assisted)
- Line a loaf tin or small brownie tin with greaseproof paper.
Place half of the oats in a blender and blend until it resembles flour.
Whisk the milk, sugar and vanilla together until well incorporated.
Now add in the oat flour and remaining whole oats, give it a final stir then add half of the mixture to the lined baking tin, top that off with the rhubarb and apple jam and add the remaining oat mixture.
Bake for 10-15 minutes or until the oats look brown and set. Try not to overcook or the baked oats will be tough and chewy.
Remove from the oven and leave to cool.
- 1kg Rhubarb
- 500g Apples
- 300g Caster Sugar
Chunk up your fruit and add it to a saucepan with the sugar. Bring to a boil for 10 minutes, then lower the heat to a simmer. When the fruit has softened remove from the heat and leave to cool. If you prefer your jam smooth then blend it.
You can serve your baked oats with custard, yoghurt or ice cream.