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baked oats

Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe.

Ingredients

    • 100g/3½oz rolled oats
    • 400ml/14fl oz almond milk
    • 411g tin peaches, drained and roughly chopped
    • 1 tsp vanilla extract
    • 1 tsp sea salt
    • 2 tsp ground cinnamon
    • 75ml/2½fl oz maple syrup, plus extra to serve (optional)
    • 50g/1¾oz almonds with skins on, roughly chopped
    • 3 tbsp desiccated coconut

Directions

  1. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine.
  2. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes.
  3. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired.