Sunday brunch
Raspberry, honey and walnut baked oat pots
- 10minutes
- 20-30minutes
- 4-5
INGREDIENTS
• 200g porridge oats • 2 tsp honey • 5 medium eggs, beaten • 500g natural yogurt, plus extra to serve • 100g California walnuts, chopped • 500g raspberries
METHOD
1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
2 Mix all the ingredients in a large bowl until Combined, reserving Vi of the walnuts. Spoon into 5 × 150ml oven-proof dishes. Sprinkle with the reserved walnuts, place on a baking tray and bake for 25-30 minutes.
3 Serve warm with a spoonful of natural yogurt.
COOK'S TIP
Make these oat pots ahead. Cook, cool and freeze in the dishes. Microwave to reheat.
Dutch pancake with black cherries
- 10minutes
- 30minutes
- 4
INGREDIENTS
• 100g plain flour • 3 eggs • 150ml milk • 1 tsp vanilla extract • 1 tbsp caster sugar • 2
