Baked Oats with Berries and Mint

Baked Oats with Berries and Mint

Ballyknocken letter B

Serves 4

300ml milk
100g porridge oats
1 egg
1 tbsp nut butter (any of your favourite)
½ orange, zest only
¾ tsp baking powder
½ tsp vanilla extract
(1 tbsp honey – optional)
4 tbsp mixed berries

Berries, to serve
Honey and natural yoghurt, to serve
Mint leaves, to decorate

Preheat the oven to 200°C/fan 180°C/gas 6. Brush 4 x 125ml ramekins with a little melted butter and place on a baking tray.
Mix the milk, porridge oats, egg, nut butter, baking powder, vanilla extract, orange zest (and optional honey) into a mixing bowl or jug and stir well.
Pour / spoon or ladle into 4 ramekins on the tray, add 1 tbsp of berries into each ramekin.
Bake for 16 to 18 minutes depending on the size of the ramekins or until set and baked.
Take out and leave to cool slightly before serving. Note, they will have risen a little, by leaving them to cool slightly, they will sink a little.
Decorate with mint leaves and serve with more berries, honey and natural yoghurt.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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