A spoonful of baked oats is everyone’s favourite morning boost, and the fact it tastes utterly delicious is just an added bonus! There are plenty of ways to customise the versatile sweet tooth snack, but we now swear by a classic strawberry and Lyle's Golden Syrup combination… Although even we’ll admit it’s more of a dessert!
How to make Strawberry & Rhubarb Baked Oats
Preheat the oven to 200ºC.
Grease an 8" square baking dish.
Place chopped rhubarb and strawberries on the bottom of the dish, sprinkle with 1 tsp of granulated sugar and juice of a half lemon. Set aside.
In a large bowl, mix the oats, ¼ cup of toasted almonds, baking powder, cinnamon and salt. Distribute evenly over the strawberry rhubarb layer in the pan.
In another bowl with a handheld mixer, blend the Lyle's Golden Syrup, milk, egg, and extract until a little bit frothy.
Slowly pour the liquid over the oat mixture, letting it settle into the oats and shaking the pan a little to distribute the milk through to the bottom of the oats.
Place the remaining sliced strawberry pieces over the top (and thinly sliced rhubarb stalk if using). Sprinkle over the remaining toasted almonds and a few pinches of brown sugar.
Bake for 45-50 minutes until the top is golden and the mixture has set.
Drizzle with extra Lyle's Golden Syrup and enjoy!
Ingredients – 13 items
Strawberry & Rhubarb Baked Oats
Tate & Lyle Fairtrade Light Brown Sugar
diced, plus more halved pieces on top
sliced, lightly toasted
Lyle’s Golden Syrup
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Ideal for baking and toppings, and a perfect companion for pancakes and porridge.View all products