Waitrose and Partners
Baked oats with sticky marmalade oranges

Baked oats with sticky marmalade oranges

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

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)
  • 90g porridge oats
  • 1 tsp baking powder
  • 2 small oranges, peeled
  • 1 tbsp mixed seeds

Method

  1. 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.

  2. 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.

  3. Allow the oats to stand for 5 minutes, then top with the oranges and sauce. Scatter over the seeds to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,008kJ/ 477kcals

Fat

13g

Saturated Fat

3.8g

Carbohydrates

71g

Sugars

42g

Fibre

6.6g

Protein

15g

Salt

0.8g

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