Apple & cinnamon breakfast baked oats

 Apple & cinnamon breakfast baked oats



  • 250g (9 oz) cups of gluten free oats
  • 2 tsp of cinnamon
  • 2 large apples
  • 2 tbsp of maple syrup
  • 500ml (1 pt) unsweetened nut milk 
  • 2 Eggs
  • Large handful of walnuts

For the Raspberry Drizzle:

  • 150g (5 oz) raspberries
  • 3 tablespoons of water


  • 50g (2 oz) butter
  • 50g (2 oz) light brown sugar
  • 2 tbsp golden syrup
  • 2-3 pinches sea salt flakes, for sprinkling 


  1.  Preheat the oven to 180’C.
  2. In a large bowl, combine the cinnamon and oats. Grate the apple into the bowl and mix well.
  3. In another bowl or jug, combine the nut milk, eggs and maple syrup and whisk well. Pour the wet ingredients into the dry ingredients and mix well.
  4. Pour the mixture out into a large oven dish and spread it out evenly. Sprinkle the walnuts on top and bake at 180’C for about 30 minutes until lightly golden and set.
  5. During the last ten minutes of baking time, add the raspberries and water to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet.
  6. Serve the oats hot as is or with a dash more almond milk and a drizzle of the raspberry sauce.


Time: 10 mins
Serves: 6

Nutrition: n/a



A delicious breakfast or brunch - perfect for when you have friends over.


  • Recipe courtesy of Indy Power. Feel good chef Indy Power has created a series of delicious one-pot recipes ideal for cooking in Denby’s cast iron and oven to tableware ranges. Both beautiful and practical, the collections are perfect for hassle-free cooking. To find out more, visit
  • For more great recipes see Yours Magazine, out every fortnight, on a Tuesday.