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Ingredients
Ingredients
- 1 tbsp coconut oil, to grease
- 300g oats
- 1 tsp cinnamon
- 1 tbsp agave nectar, light and mild
- 600ml unsweetened almond drink
- 200g blackberries
- 4 pears, peeled
- 250ml orange juice
- 50ml lemon juice
- 1 cinnamon stick
| Per | Serving (300g) |
|---|---|
| Energy (kcal) | 452 kcal |
| Fat | 10.5g |
| of which saturates | 3.7g |
| Carbohydrates | 71.2g |
| of which sugars | 27.8g |
| Fibre | 13.5g |
| Protein | 10g |
| Salt | 0.2g |
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a large baking dish with the coconut oil.
Step 2
In a large bowl, combine the oats, cinnamon and agave nectar. Stir in half the almond drink and then transfer the mixture into the baking dish. Using a spatula, smooth the surface so it is even.
Step 3
Pour over the remaining almond drink and then poke the blackberries into the mixture. Leave to rest for 5 minutes.
Step 4
Place in the oven and bake for 20-25 minutes.
Step 5
Meanwhile, make the poached pears: place the peeled pears in a small saucepan and pour in the fruit juices, making sure the pears are mostly covered. Add the cinnamon stick and bring to a simmer. Cook for 12-15 minutes, making sure you turn the pears occasionally if they’re not fully covered by the juice.
Step 6
Once the oatmeal is golden and cooked through, take the dish out of the oven and pour over a tablespoon of the orange juices from the poaching pan. Serve with a poached pear.
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