These baked oats taste like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast!
Serves 4
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's Kitchen Recipe Card
Ingredients for 4 Servings
120g
Porridge oats
300g tin
Mandarins
432g tin
Pineapple chunks
70g
Mixed dried fruit or sultanas
Pinch
Ground cinnamon (optional)
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
30 minutes to 1 hour
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Place a shelf in or just below the centre.
Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml, add cold water to make up the difference.
Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using.
Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt.
Notes
You can use fruit in juice or in syrup for this recipe; the former will have a stronger citrus flavour, the latter will be sweeter.
To make this vegan, serve with plant milk or vegan yoghurt.
