These baked oats taste like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast!
This is a quick and simple way to get some fruit into the family and it’s made entirely from storecupboard ingredients. 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.
- 300g tin mandarins in juice
- 432g tin pineapple chunks in juice
- 70g/2½oz mixed dried fruit or sultanas
- 120g/4¼oz porridge oats
- pinch of ground cinnamon (optional)
To serve (optional)
- yoghurt or milk
- Preheat the oven to 180C/160C Fan/Gas 4 and 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/12fl oz, 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.