Slow-cooking oats in the oven makes it easier to cook sturdier (and healthier) rolled oats, but saves standing at the stove-top and stirring – plus there’s no sticky porridge pot to clean. Oven-baked oats can also be cooked ahead for those busy weekday mornings; simply reheat. The sea salt creates a deliciously sweet-salty finish when adding maple syrup or brown sugar.
What You Need
1½ cups water
1½ cups low-fat milk
1¼ tsp sea salt flakes
1 cup rolled oats
To serve:
Full-cream milk
Maple syrup
Gooseberries
Toasted pecans
READ MORE: Sticky, Sweet, Totally Healthy Chai-Spiced Oats With ‘Butterscotch’ Pears
Method
1/ Preheat the oven to 150°C. Heat the water, milk and salt in a pot until steaming – just below boiling point but not yet boiling.
2/ Add the oats to a baking dish, pour over the water and milk, stir well and bake uncovered for 35 to 45 minutes, stirring occasionally, until softened, glutinous and resembling cooked oats.
