Spiced Oven-baked Oats with Blueberries and Peaches
Photography by Josh Griggs.
A great no-fuss weekend dish when having friends over for brunch. Serve with extra milk, cream or yoghurt.
Serves: 6
INGREDIENTS
2 cups jumbo rolled oats
2 tablespoons chia seeds
½ cup golden raisins
or sultanas
1 teaspoon each ground cinnamon and freshly
grated nutmeg
1 teaspoon sea salt
1 litre milk of your choice
1 large egg, size 7
2 tablespoons nut butter (I used cashew nut butter)
2 tablespoons honey
425-gram tin peach slices,
well drained
1 cup blueberries, fresh
or frozen (if frozen don’t thaw first)
METHOD
You will need a 30cm ovenproof sauté pan or baking dish.
Preheat the oven to 180°C fan bake.
Place the oats, chia seeds, raisins, spices and salt in a large bowl.
Whisk the milk, egg, nut butter and honey together until well combined then pour onto the oats.
Stir together and pour into the pan or dish. Top with the peach slices and blueberries. Bake for about 35 minutes, or until the oats are tender.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!