Family Comforts is the much-anticipated cookbook from Rebecca Wilson, the bestselling author, Instagram sensation and mum behind the phenomenally popular family food account @whatmummymakes. With over 100 brand new, flavour-filled recipes, Rebecca shows you how to cook nutritious meals the whole family will love – including these easy and delicious cherry and chocolate baked oats, for which we’re thrilled to be able to share the recipe.
Happy cooking!
Cherry and chocolate baked oats
Serves: 2 adults and 2 littles
Prep time: 10 minutes
Bake time: 30 minutes
What a way to start the day … a chocolatey oaty batter, topped with convenient frozen cherries, then popped in the oven while you make yourself a coffee and get the little ones ready for the day. Perfect for those cold mornings where you just need a comforting hug of a breakfast.
Ingredients
a little butter or olive oil, for greasing
2 ripe bananas
130g rolled porridge oats
2 tbsp unsweetened cocoa powder, sifted
1 tsp baking powder
350ml milk
1 tsp vanilla extract
2 medium eggs
1 tbsp maple syrup (optional, you can use honey for over 1s), plus extra to serve
a handful of frozen pitted dark cherries
1 tbsp finely chopped nuts, or flaked almonds for over 2s (optional)
Method
Preheat the oven to 190ºC fan (210ºC/415ºF/Gas 6–7) and lightly grease a 1–1.5 litre ovenproof ceramic or glass dish. The smaller the dish, the deeper the baked oats will be.
Add the peeled bananas to the dish and mash well with the back of a fork. Add the oats, cocoa powder, baking powder, milk, vanilla extract, eggs and maple syrup, if using. Give it a good stir, then level the mixture out, ensuring there are no oats creeping up the side as these will crisp up too much and make cleaning the dish later difficult.
Scatter over the frozen cherries (no need to defrost) and the nuts, if using, then pop in the oven. Bake, uncovered, for 20–30 minutes until the oats feel firm to the touch and the cherries have released some of their juices. Allow to rest for 5 minutes to firm up and cool down a little before serving as is or with plain yogurt and fresh fruit. If you have a really sweet tooth, add an extra drizzle of maple syrup to your portion.
Love your leftovers: The baked oats will keep for 2 days in the fridge. To reheat, decant into a smaller dish, then add a splash more milk and reheat in the oven at 190ºC fan (210ºC/415ºF/Gas 6–7) for 10–15 minutes. Or reheat in the microwave for 60–90 seconds until piping hot.
Sweet swap: The frozen cherries add a beautiful tart contrast that pairs well with the sweet oats, however, you can use drained canned cherries if you fancy a sweeter taste.
—Family Comforts by Rebecca Wilson (Dorling Kindersley) is out now.
Family Comforts
Family Comforts is the much-anticipated cookbook from Rebecca Wilson, the bestselling author, Instagram sensation and mum behind the phenomenally popular family food account @whatmummymakes.
With over 100 brand new, flavour-filled recipes, Rebecca shows you how to cook nutritious meals the whole family will love. From quick suppers that can be prepared in a matter of minutes to slow cooker heroes that deliver big flavours...
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