Dessert

Baked overnight oats

Name: Baked overnight oats recipe
Yield: 6
Ingredients: 450g fruit, coarsely grated (we used apple and pear); 750ml milk; 180g rolled oats; 150g mixed dried fruit; 125ml maple syrup; Finely grated zest and juice of 1 large orange; 2 tsp vanilla bean paste; 1 tsp ground cinnamon; 75g mixed berries; 105g mixed nuts; Greek yoghurt (optional), to serve

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by Tracey Pattison

Delicious Team

Jun 30, 2023

“There’s something about a bowl of oats that always warms the soul. This baked version is my ultimate winter hack – prep everything the night before for an easy, comforting breakfast!” – Tracey Pattison

450g fruit, coarsely grated (we used apple and pear)
3 cups (750ml) milk
2 cups (180g) rolled oats
3/4 cup (150g) mixed dried fruit (we used chopped pitted prunes, cranberries and currants)
1/2 cup (125ml) pure maple syrup, plus extra (optional) to serve
Finely grated zest and juice of 1 large orange
2 tsp vanilla bean paste
1 tsp ground cinnamon
3/4 cup (75g) mixed frozen berries (we used blueberry, blackberry and raspberry)
3/4 cup (105g) mixed nuts and seeds (we used whole pecans, roughly chopped walnuts, whole natural almonds and pepitas)
Greek yoghurt (optional), to serve

Method

1.

Place grated fruit, milk, oats, dried fruit, syrup, orange zest and juice, vanilla and cinnamon in a large bowl, then stir until well combined. Cover with plastic wrap and chill for 8 hours or overnight.
2.

The next morning, remove bowl from fridge and stir well. Divide mixture between 6 x 1 cup-capacity ramekins (or use a large, 1.5L baking dish). Sprinkle tops with frozen berries, mixed nuts and seeds. Set aside at room temperature while the oven preheats.
3.

Preheat oven to 200°C/180°C fan-forced. Place a large baking tray on a lower shelf in the oven to catch any drips.
4.

Bake oats for 45-50 minutes until cooked, bubbling and deep golden. Remove from oven and stand for 5 minutes.
5.

Serve oats warm with yoghurt and extra syrup drizzled over, if desired.

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Recipe Notes

Begin this recipe the night before. You’ll need 6 x 1 cup-capacity ramekins.

Once baked and cooled, oats can be covered and chilled for up to 2 days. Leftovers can either be microwaved on medium-high heat in 30-second bursts for 1 1/5-2 minutes, or if using a 1.5L baking dish, reheat in a preheated 180°C/160°C fan-forced oven for 15-20 minutes.

The oat mixture can be covered and chilled for up to 24 hours before being baked.