Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe.
Ingredients
100g/3½oz rolled oats
400ml/14fl oz almond milk
411g tin peaches, drained and roughly chopped
1 tsp vanilla extract
1 tsp sea salt
2 tsp ground cinnamon
75ml/2½fl oz maple syrup, plus extra to serve (optional)
50g/1¾oz almonds with skins on, roughly chopped
3 tbsp desiccated coconut
Method
Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine.
Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired.
Source: BBC
