Gingerbread Baked Oats
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 90 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 2 tsp Baking powder ((use certified gluten free baking powder to ensure this recipe is gluten free))
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 3 tablespoons Maple syrup
- 1 Egg
- 1 tsp Vanilla extract
- 250 ml Skim milk
- 4 Gingerbread people (optional)
- 125 g 0% fat Greek yogurt
- 2 tablespoons Maple syrup
- 8 Walnuts (crushed)
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4. Grease a 15x22cm (6"x9") baking dish.
- In a large mixing bowl, add 90 g of Oats, 2 tsp of Baking powder, 0.5 tsp Ground ginger, 1 tsp Ground cinnamon, 1 tsp Vanilla extract, 3 tbsp Maple syrup, 1 Egg and 250 ml Skim milk. Mix well to combine.
- Pour the mixture into the greased baking dish. Top with 4 Gingerbread people, if using.
- Cook for 25 minutes. Remove from the oven and allow to cool.
- If you are topping the baked oats, combine 125 g 0% Greek yogurt and 2 tbsp Maple syrup in a bowl.
- Spread the yogurt mixture over the cooled oats and sprinkle over 8 Walnuts.