Who doesn't want cake for breakfast?! These overnight oats are full of goodness and a great new way to enjoy our Amalfi Lemon Marmalade.
Serve with thick Greek yoghurt and enjoy!
Amalfi Lemon Marmalade Baked Breakfast Oats
Helen Upshall
2
Easy
easy baked oats with Amalfi Lemon Marmalade
Ingredients
- 100g oats
- 50g ground almonds
- 1 tsp baking powder
- Pinch of sea salt
- 1 tsp vanilla paste
- 2 large free-range eggs
- 1 tbsp maple syrup
- 1/2 tbsp milk
- 1/2 lemon
- 80g Amalfi Lemon Marmalade
- 15g flaked almonds
TO SERVE:
- 1 tbsp icing sugar, optional
YOU WILL NEED:
- Food processor or blender
- Small oven-proof baking dish (approx. 17cm x 12cm | 7” x 5”)
Directions
Preheat the oven to 200C/180C fan/gas 6.
Place the oats, ground almonds, baking powder and salt in the food processor. Blitz until a coarse flour forms.
Add the vanilla, eggs, maple and milk to the food processor. Finely grate in the lemon rind before blitzing all the ingredients to make a smooth cake batter.
Pour the batter into the prepared baking dish before dotting in the marmalade across the whole dish. Sprinkle with the flaked almonds and bake in the oven for 18 - 20 minutes until cooked through and golden.
Remove from the oven and allow to sit for 5 minutes as the jam will be extremely hot. When ready to serve, sprinkle with a little icing sugar, if desired. Best enjoyed with a spoonful of greek yoghurt or creme fraiche.
