Lemon baked oat 'muffins'

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
2. Put the almond milk, oats, egg, sugar, juice and half the zest in a bowl and stir to combine. Divide the mixture between four holes of a silicone cupcake tray. Bake for 20-25 minutes, until set and golden. Remove from the oven and turn out to cool on a cooling rack.
3. Decorate with the remaining zest.