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Pear and raspberry baked oats recipe

1 rating

Here's a hearty, healthy breakfast to get you out of bed on dark mornings! This tangy baked oats dish provides 1 of your 5-a-day and the oats are a useful source of protein. The result isn't just nutritious though, it's totally delicious and reminiscent of a fruity crumble. Tuck in! See method

Serves 4
Takes 35 mins
217 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

125g rolled porridge oats
1 tsp baking powder
125ml milk
1 conference pear, grated
2 eggs, lightly beaten
100g frozen raspberries
1 tbsp clear honey, plus extra (optional)

Source of protein which supports the maintenance of normal bones

Each serving contains

Energy
910kj
217kcal 11%
Fat
6g 8%
Saturates
2g 8%
Sugars
12g 13%
Salt
0.5g 7%

of the reference intake
Carbohydrate 30.4g Protein 8.8g Fibre 4.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the oats with the baking powder and pour over the milk. Stir in the grated pear, eggs, raspberries and honey, then spoon into ramekins or ovenproof dishes.
Bake for 25-30 mins until golden and springy to the touch. Drizzle with a little honey to serve, if you like.

Tip: Bake the night before and reheat in the microwave. Or, measure the ingredients out (leaving the berries in the freezer) to mix and bake the next day.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy breakfast recipes