Black Forest Baked Oats

Baked Oats are an old favourite of mine. Mainly because you can play with the flavours of them so easily. Black Forest Baked oats are definitely in my top 3 favourites. It reminds me of being little, though it doesn’t quite beat a proper gateaux.

I went off them for a long time because I ate them so often. I don’t tend to have the time to make them as often these days though. Which means they’re actually a treat.

I use Gluten Free oats to make mine but what oats you use makes no difference (if you’re not gluten free). Just as long as it’s not Ready Brek!

I have shared so many flavour combinations over the years so here’s another couple if Black Forest Baked Oats don’t quite take your fancy.

Caramel Apple Baked Oats

Vanilla and Toasted Marshmallow Baked Oats

Ingredients (Makes 4)

• 40g of oats
• 5 tbsp of low fat cherry yoghurt
• 2 tbsp of sweetener
• 1 egg
• 2 tsp of chocolate spread

Method

Weigh out your oats in a large bowl then add the egg, yoghurt and sweetener and mix well.

Spread half a tablespoon of the mixture into the bottom of 4 silicone cupcake cases. Make sure the bottoms are completely covered.

Spoon half a teaspoon of chocolate spread on top of the oat mixture. You don’t have to worry about flattening it or anything as it will do that itself. Cover it with the rest of the oat mix.

Pop the full cases on a baking tray and into the oven on 180° for around half an hour or until the tops have browned.

The chocolate spread may start to ooze out but there will still be plenty left in the middle. Just be aware that the chocolate will be the temperature of lava, even if you leave them to cool for 5 minutes!

Serve and enjoy!