Breakfast · FIRST EDITION

Carrot & apple baked oats

Soft baked oats with grated apple, carrot and cinnamon, ready to scoop into bowls.

50 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

If apple porridge is familiar, baking the oats gives them a lightly browned top and a softer centre.

Here’s how.

1
Prepare the dish
Heat oven to 190°C / 375°F (170°C fan). Grease a small baking dish, about 18 × 14 cm for two servings, with the oil.
2
Mix the oats
Stir oats, apple, carrot, oat milk, raisins, cinnamon, syrup and salt together in the dish. Level the top.
3
Bake until set
Bake for 30–35 minutes until the oats are tender, the top is lightly golden and the liquid has been absorbed.
4
Let it settle
Leave for 5 minutes, then scoop into bowls. Add a splash of oat milk at the table if you prefer a looser breakfast, allowing extra beyond the measured amount.

For more servings, use a larger dish to keep the mixture at a similar depth so the centre can cook evenly.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.