Baked oats with sticky marmalade oranges

Name: Baked oats with sticky marmalade oranges
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: Vegetable oil or sunflower oil, for greasing; 1 ripe banana (about 80g); 1 large egg; 3 tbsp Seville orange marmalade; ½ tsp ground cinnamon; 150 whole milk (or non-dairy milk alternative); 90 g porridge oats; 1 tsp baking powder; 2 small oranges, peeled; 1 tbsp mixed seeds

These oats take on a nutty, almost flapjack-like dimension when baked, giving stovetop porridge a run for its money. The egg adds protein, while a scattering of mixed seeds provides extra nutrients.

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Low in saturated fatSource of protein7 plant varieties

Serves2
CourseBreakfast
Prepare10 mins
Cook25 mins
Total time35 mins
Plusstanding

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Vegetable oil or sunflower oil, for greasing
1 ripe banana (about 80g)
1 large egg
3 tbsp Seville orange marmalade
½ tsp ground cinnamon
150 whole milk (or non-dairy milk alternative)
90g porridge oats
1 tsp baking powder
2 small oranges, peeled
1 tbsp mixed seeds

Preheat the oven to 180ºC, gas mark 4, and lightly oil a small baking dish (about 750ml in volume). In a bowl, mash the banana and egg together with a fork. Add 1 tbsp marmalade and the cinnamon, then gradually pour in the milk, stirring until smooth. Add the oats, baking powder and a pinch of salt to the bowl; stir until just combined, then pour into the prepared dish. Bake for 20-25 minutes or until set.
Meanwhile, squeeze the juice of ½ of an orange into a small saucepan and add the remaining 2 tbsp marmalade. Warm over the heat, stirring so the marmalade melts, then allow to bubble for 1 minute. Slice the remaining 1½ oranges into rounds and warm in the sauce.
Allow the oats to stand for 5 minutes, then top with the oranges and sauce. Scatter over the seeds to serve.

Typical values per serving when made using specific products in recipe