Indy Power’s Apple and Cinnamon Baked Oats


Feel good chef Indy Power has created a series of delicious one-pot recipes ideal to cook in our Cast Iron and Oven to Tableware ranges.

The second of Indy’s recipes is a dreamy brunch creation: Apple and Cinnamon Baked Oats with Raspberry Drizzle. Indy says, “This is the dreamiest breakfast or brunch and perfect for when you have friends over.”

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

2 & 1/2 Cups of Gluten Free Oats (250g)

2 Teaspoons of Cinnamon

2 Large Apples

2 Tablespoons of Maple Syrup

2 Cups of Unsweetened Nut Milk (500ml)

2 Eggs

Large Handful of Walnuts

For the Raspberry Drizzle:

150g of Raspberries

3 Tablespoons of Water

Instructions:

• Preheat the oven to 180’C

• In a large bowl, combine the cinnamon and oats. Grate the apple into the bowl and mix well

• In another bowl or jug, combine the nut milk, eggs and maple syrup and whisk well. Pour the wet ingredients into the dry ingredients and mix well

• Pour the mixture out into a large oven dish and spread it out evenly. Sprinkle the walnuts on top and bake at 180’C for about 30 minutes until lightly golden and set

• During the last ten minutes of baking time, add the raspberries and water to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet

• Serve the oats hot as is or with a dash more almond milk and a drizzle of the raspberry sauce.

Take part in our 'Invention Test' and create your very own one-pot recipe on Facebook or Instagram using #DenbyCastIron and #DenbyOvenware for a chance to WIN a Halo Large Rectangular Oven Dish

Shop the Halo Large Rectangular Oven Dish that Indy used to cook her recipe here.

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