Peach and maple baked oats
Rolled oats, dry
3 medium, lightly beaten
Vanilla bean extract, alcohol free
99% fat-free, plain Greek yoghurt, unsweetened
320 g, (200g, plus ½ cup (120g) extra to serve)
2 medium, cut into thin wedges
- Preheat oven to 180°C. Place oats, syrup, eggs, baking powder, vanilla and 200g yoghurt in a medium bowl and stir until well combined. Transfer mixture into a 1L (4-cup) ovenproof dish and spread evenly.
- Arrange sliced peaches over the top, lightly pressing them into the oat mixture. Bake for 30 minutes or until set and golden. Serve warm with extra yoghurt.