Lemon Drizzle Baked Oats
Ingredients
- 60g (2/3 cup, 2 oz) oats, blended (@stokedoats)
- 10 tbsp hot water
- 2 tbsp sweetener, sugar or maple syrup
- Squeeze of lemon juice
- 1 tsp lemon essence
- 2 heaped tbsp plain yoghurt
- 1/2 tsp baking powder
Topping
- extra yoghurt
- lemon icing sugar
Preparation
Pre-heat your oven to 200C/ 400F/ gas mark 6.
Blitz oats in a blender so they become a flour and pour them into a bowl.
Boil the kettle then add boiling water to the oats and stir with a spoon to combine.
Add all of the other ingredients into the bowl and stir with a spoon to combine.
Spoon the mixture into a shallow oven-proof dish, ramekin or pudding basin lined with baking paper or parchment.
Bake in the oven for 25-30 minutes. It should be crisp on the outside and soft, but not gooey, in the middle. Oven times do vary so check on it after 25 minutes.
Serve with extra yoghurt or drizzle with lemon icing sugar. It can be eaten straight away or the following day cold or warmed up.
Tips
To make lemon icing sugar, simply mix one tablespoon of powdered icing sugar with a squeeze of lemon juice (fresh or concentrated).
For a gluten-free option, use gluten-free oats and baking powder.
For a vegan option, use a dairy-free yoghurt such as soya, almond, or coconut.
