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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!