APRICOT OAT BAKE

This is a quick and easy breakfast recipe- all you need to do is heat it up!

Apricot Oat Bake

Ingredients 

2 cups organic rolled oats

1 tbsp organic full fat natural yoghurt

pinch of salt

1/2 cup nuts, preferably activated nuts (almonds, brazil, walnuts are all nice)

3 eggs from organic pastured hens

3/4 cup organic milk of choice

3/4 cup organic dried apricots (chopped)

1 tbsp organic ground cinnamon

100g full fat organic natural yoghurt (for serving)

Method

1) Pour oats and nuts into a mixing bowl and fill with room temperature water s that it’s just submerging the oats

2) Add the 1 tbsp of yoghurt, cover and soak for 8-12 hours

3) Once the mixture has soaked, pour into a strainer to drain most of the liquid

4) Preheat oven to 190 degrees Celsius and grease a square/rectangle pann with butter or coconut oil or use baking paper

5) Whisk eggs and milk and add to oat mixture, stir

6) Fold in chopped apricots and cinnamon

7) Pour into baking dish and bake for 30 minutes, should be firm to touch

Serve warm with 100g of full fat natural yoghurt and a sprinkle of cinnamon. If you would like it a bit sweeter, drizzle a tsp of un-pasteurised honey or B grade maple syrup

These freeze well so you can make a batch up for the week (double it if you have more mouths to feed) and take it out each morning, warm up and serve with yoghurt.

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2 Responses

  1. Ashleigh says:

    Can you please tell me how much one piece should weigh (as I make a double batch but have trouble with the portions) and the calories without the yoghurt?
    Thanks

    • Amanda says:

      Hi Ashleigh,

      I am unsure of how much one piece weighs and don’t have any at the moment to weigh. It doesn’t need to be exact, just roughly split it between 8 portions. 100g of full fat yoghurt has 75 calories.

      Hope this helps 🙂

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