When you have some extra time up your sleeve, why not swap your porridge for these apple and cinnamon baked oats? It’s an easy way to feed a crowd, too.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Grease a 25cm (base measurement) baking dish. Place the apple, sultanas, 1/4 cup (55g) brown sugar and 1/2 tsp cinnamon in the base of the dish and toss to combine.
Whisk the eggs, milk, vanilla and remaining cinnamon in a large bowl. Add the oats, butter, baking powder, salt, half the walnut and remaining sugar and stir to combine. Pour the oat mixture over the apple mixture. Sprinkle with remaining walnut and extra sugar.
Bake for 45-50 mins or until the top is golden and firm. Set aside for 5 mins to cool slightly before serving.
Serve with Greek-style yoghurt, apple slices and ground cinnamon.
COOK. STORE. SAVE.
Use it up: Have pecans or pistachios in the pantry? Use them instead of walnuts.
Clever storage: Store leftover quick oats in an airtight container in a cool, dry place such as the pantry. Check the use-by date on the packet to see how long they’ll keep – most will last for at least 3 months when stored properly.
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