As you cook these raspberry and almond baked oats they go slightly sticky and caramelised around the edges, with a fluffy, oaty centre. Somewhere between porridge and flapjacks. Enjoy warm straight from the oven, or bake ahead and eat cold. It’s a heavenly breakfast either way.
130g Mornflake Gluten Free Superfast Oats
200ml unsweetened almond milk
½ tsp almond extract
30g coconut oil, melted
2 tbsp almond butter
1 tsp baking powder
2 tbsps flaked almonds
8 fresh raspberries
For the raspberry chia jam
150g frozen raspberries
1 tbsp chia seeds
To make the raspberry chia jam
Tip the frozen berries into a saucepan, sprinkle over chia seeds and heat gently. Stir regularly as the fruit softens to prevent it from sticking. Cook for 10 minutes until the fruit and chia seeds become jam-like.
To make the baked oats
Pre-heat the oven to 180°C. Weigh out the oats into a 22cm round tin. Pour over the almond milk, add the almond extract, stir and leave the oats to soak while you prepare the other ingredients.
In a pan, gently melt the coconut oil, add the almond butter and stir to combine.
Pour the melted mixture over the oats. Add 1 tablespoon of flaked almonds. Then the baking powder and maple syrup. Stir together and smooth the top. Then add 8 spoonfuls of chia jam, evenly dotted into the oats then swirl through with a knife or skewer.
Sprinkle over the rest of the almonds, place on the middle oven shelf and bake for 30 minutes.
Remove the raspberry and almond baked oats from the oven and place on a wire rack until it is cool enough to slice and eat.
Store in an airtight container and eat within 3 days.
Any leftover raspberry chia jam should be stored in an airtight container in the fridge and eaten within 5 days.