Vickys Breakfast Baked Fruity Oats

• 180 grams gluten-free porridge oats
• 65 grams soft brown sugar
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp low sodium salt
• 200 grams chopped strawberries
• 100 grams chopped hazelnuts (optional)
• 60 grams chocolate chips, I use Moo-Free brand
• 400 ml rice milk
• 80 ml full fat coconut milk
• 4 tbsp olive oil
• 1 tbsp vanilla extract
• 1 banana, sliced into discs

1. Preheat the oven to gas 4 / 180C / 375Fand lightly grease a casserole dish
2. Mix together the oats, sugar, cinnamon, baking powder, salt and half each of the strawberries, hazelnuts and chocolate chips in the casserole dish
3. In a jug combine the milks, oil and vanilla
4. Pour over the oat mixture and top with the rest of the strawberries, hazelnuts and choc chips and the sliced banana
5. Sprinkle some extra brown sugar over the top, a few tbsp is plenty, and bake uncovered for 35 - 40 minutes until golden and the milk has been absorbed
6. Use any fruit and nut combination you like.
7. Blueberries and almonds, peaches and pecans, raspberries and walnuts, the choice is yours!

oats, brown sugar, ground cinnamon, baking powder, salt, strawberries, hazelnuts, chocolate chips, rice milk, coconut milk, olive oil, vanilla, banana

Taken from cookpad.com/us/recipes/346830-vickys-breakfast-baked-fruity-oats (may not work)