Apple & Cinnamon Baked Oats with Raspberry Drizzle
January 09, 2017 | Serves 6
- 2 & 1/2 Cups of Gluten Free Oats (250g)
- 2 Teaspoons of Cinnamon
- 2 Large Apples
- 2 Tablespoons of Maple Syrup
- 2 Cups of Unsweetened Nut Milk (500ml)
- 2 Eggs (or 2 Tablespoons of Ground Flax + 90ml Water)
- Large Handful of Walnuts
For the Raspberry Drizzle:
- 150g of Raspberries
- 3 Tablespoons of Water
This is another recipe I created for Denby, this time to test out one of their beautiful oven to tableware dishes. It’s the dreamiest breakfast or brunch and perfect for when you have friends over. This recipe serves 6 people generously so you can pop it in the oven and then chat over coffee while it cooks. It’s like a heavenly mixture between a cake and porridge and is so warming and satisfying, especially with the raspberry drizzled on top. I have mine in a bowl hot from the oven with a dash of warm almond milk on top, just perfection!
Preheat the oven to 180’C. If using flax instead of eggs, mix together the flax and water and set it aside to thicken.
In a large bowl, combine the cinnamon and oats. Grate the apple into the bowl and mix well.
In another bowl or jug, combine the nut milk, eggs and maple syrup and whisk well. Pour the wet ingredients into the dry ingredients and mix well.
Pour the mixture out into a large oven dish and spread it out evenly. Sprinkle the walnuts on top and bake at 180’C for about 30 minutes until lightly golden and set.
During the last ten minutes of baking time, add the raspberries and water to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet.
Serve the oats hot as is or with a dash more almond milk and a drizzle of the raspberry sauce.
PS If you want a chance to win some Denby products, head to @DenbyPottery on Instagram and share your one-pot recipe ideas using #DenbyCastIron and #DenbyOvenware