With strawberry season fast approaching, this is the perfect recipe to use up some of the delicious strawberries available. Baked Oats are a great get ahead recipe for all the family. This recipe is also Toddler Friendly and perfect for weaning little ones.

Use regular milk or plant milk depending on your needs.

To make this recipe, you can use a 9″ x 9″ baking tray, lightly greased or the medium sized ovenproof dish like mine here https://nicholasmosse.com/collections/medium-oval-oven-dishes it’s perfect to take from oven to table.

Preheat oven to 170C Fan or 190C

Ingredients:

• 2 Eggs, large
• 2 tbsp Coconut Oil, melted
• 40ml Maple or Agave Syrup
• 360ml Plant or Regular Milk
• 1 tsp Vanilla Extract
• 360g Gluten Free Oats
• 1 tsp GF Baking Powder
• 1/4 tsp Cinnamon
• 340g Fresh Strawberries

Method:

In a large bowl whisk together the eggs, milk, vanilla extract, maple syrup and melted coconut oil.

In a smaller bowl, add together the oats, baking powder and cinnamon and stir. Add these dry ingredients into the wet ones and stir well to combine.

Cut the strawberries into small pieces and keep some aside for topping. Fold in the chopped strawberries and pour the mixture into your prepared dish. Top with sliced strawberries and if you want, some desiccated coconut. Bake for 35 minutes until set. Remove from the oven and let cool.

Serve with fresh berries, yoghurt or a drizzle of nut butter. This will keep in the fridge for up to 5 days and is the perfect make ahead recipe plus great for a healthy midday snack.

Please leave a comment below and let me know how you got on with this recipe.

Bake with love

Soraya x