Vickys Breakfast Baked Fruity Oats, GF DF EF SF NF

Vickys Breakfast Baked Fruity Oats, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 375f And Lightly Grease A Casserole Dishmix Together The Oats Sugar Cinnamon Baking Powder Salt And Half Each Of ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : February 19, 2026

Step:

  1. Preheat the oven to gas 4 / 180C / 375F and lightly grease a casserole dish

  2. Mix together the oats, sugar, cinnamon, baking powder, salt and half each of the strawberries, hazelnuts and chocolate chips in the casserole dish

    Vickys Breakfast Baked Fruity Oats, GF DF EF SF NF recipe step 2 photo

  3. In a jug combine the milks, oil and vanilla

    Vickys Breakfast Baked Fruity Oats, GF DF EF SF NF recipe step 3 photo

  4. Pour over the oat mixture and top with the rest of the strawberries, hazelnuts and choc chips and the sliced banana

  5. Sprinkle some extra brown sugar over the top, a few tbsp is plenty, and bake uncovered for 35 - 40 minutes until golden and the milk has been absorbed

    Vickys Breakfast Baked Fruity Oats, GF DF EF SF NF recipe step 5 photo

  6. Use any fruit and nut combination you like. Blueberries and almonds, peaches and pecans, raspberries and walnuts, plums and sunflower seeds... the choice is yours!

    Vickys Breakfast Baked Fruity Oats, GF DF EF SF NF recipe step 6 photo

Ingredients

  1. 180 grams gluten-free porridge oats
  2. 65 grams soft brown sugar
  3. 1 tsp ground cinnamon
  4. 1 tsp baking powder
  5. 1/2 tsp low sodium salt
  6. 200 grams chopped strawberries
  7. 100 grams chopped hazelnuts or seeds (optional)
  8. 60 grams chocolate chips, I use Moo-Free / Enjoy Life brands
  9. 400 ml light coconut milk
  10. 80 ml full fat coconut milk
  11. 4 tbsp olive oil
  12. 1 tbsp vanilla extract
  13. 1 banana, sliced into discs
  14. extra brown sugar for topping

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