Breakfast bake

I know I know. You’re thinking there is no time for baking in the morning. But trust me this is the best time saving breakfast.

The night before just lay out your oats in a baking dish, cover. Whizz the wet ingredients in your blender and store in fridge.

In the morning - pour wet ingredients over oats. Add berries and nuts. Whilst this is baking away in the oven you get everything else ready. Wa-la!

A beautiful hot breakfast ready for when you walk out the door. Often I’ll serve this into bowls for the car ride to school.

Another option is to cook it the day before and allow to cool. Then slice into portions ready for the next day.

Such a winner. Try it tonight for tomorrow morning.

INGREDIENTS
🌟 180g (2 cups) rolled oats
🌟 500ml (2 cups) milk of your choice
🌟 2 large free range or organic eggs
🌟 85g (1/4 cup) sweetener (maple syrup, rice malt syrup, honey)
🌟 1 teaspoon vanilla powder or extract
🌟 3 tablespoons extra virgin olive oil
🌟 1 cup fresh or frozen fruit of your choice (I tend to use frozen mixed berries)
🌟 1/2 cup almonds (flaked, crushed, raw) or any other nuts you like

METHOD
1. Preheat oven to 180 degrees
2. Place the oats in a well greased or lined baking tray or casserole dish
3. In a blender, food processor or large jug, mix the milk, eggs, sweetener, vanilla and olive oil.
4. Pour over oats and top with raspberries and nuts
5. Place in oven for approx 20-30minutes or until it is set. Eat immediately or cool and slice into portions.

Enjoy ❤️