Oats-So-Peachy Breakfast Bake

This is definitely a treat breakfast, but if you can't spoil yourself in the morning when can you? It's also very high in fibre and vitamins, so it's not all bad!

Ingredients

120g porridge oats

55g brown sugar

Pinch of salt

1 teaspoon baking powder

2 egg whites

125ml skimmed milk

1 teaspoon rapeseed oil

1 teaspoon vanilla extract

1 tin of peaches – drained

A small handful of dried cranberries

A small handful of raisins

Oil for greasing

2 teaspoons chopped walnuts

Method

• Preheat the oven to 180°C.

• In a medium bowl mix the oats, sugar, salt and baking powder. In another medium bowl gently whisk the egg whites, milk, oil and vanilla extract.

• Pour the wet mixture into the dry ingredients in the first bowl and give it all a stir. Allow to sit for about 5–7 minutes until the oats have absorbed all the liquid.

• Chop the peaches roughly and stir them into the mix along with the cranberries and raisins.

• Lightly oil a medium-sized oven dish or four individual-portion-sized ovenproof dishes and divide the mixture between them.

• Top with a sprinkle of chopped walnuts and bake for 30–35 minutes.

• Allow to stand for 5 minutes when it is finished cooking, then serve up with some low-fat natural yogurt.