As the weather becomes cooler, we all naturally gravitate towards delicious, warming desserts like these baked oats. Unlike those wintery crumbles we all know and love, there is no added sugar in this healthy pudding, the banana adds sweetness to balance out the tartness of the mixed berries. It’s also dairy-free, so suitable for the vegans in your life!
Ingredients
Method
Preheat oven to 170°C (fan-forced). Put the oats in a medium heatproof bowl and pour over the boiling water. Stir well. Stir in the vanilla extract and the 225ml almond milk.
Spread the banana over the base of a medium baking dish. Add the frozen fruit and stir to combine. Pour the oat mixture over the berries. Scatter over the almonds.
Bake oats for 30-40 minutes or until set and the fruit juices are bubbling at the edges of the dish. Scoop into bowls and pour over a little extra milk, if you like.
To toast the almonds, cook, stirring, in a small non-stick frying pan over medium for 3-4 minutes or until lightly toasted.
Baked oats health benefits
Oats are low GI which can help keep your BGLs from spiking, and have a high fibre content, which helps with satiety (keeps you full for longer). Opt for rolled oats or steel cut oats for the most benefit. Avoid quick oats and instant oats, if you can, as they have a higher GI.
PER SERVE 618kJ (148Cal), protein 5g, total fat 5g (sat. fat 1g), carbs 18g, fibre 4g, sodium 29mg • Carb exchanges 1 • GI estimate low
Nutritional info
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