Orange & almond oaty breakfast bake

---

Once baked, this zesty oatmeal bake means a healthy instant breakfast is always on hand. It's high in dietary fibre, and high protein when served with Greek yoghurt.

You will need around 3-4 small-medium oranges for this recipe. To make sure you get all the goodness, first zest 2 oranges, then peel all the oranges. Some is sliced for topping, and some is chopped for mixing into the bake. Remove seeds as you go. But don't forget to add all the residual fresh orange juice from your chopping board back into the mix!

Blood oranges were used when this dish was photographed but any oranges are fine to use, just adjust sweetness to taste.

2 ½ cups old fashioned rolled oats (275g)

¼ cup oat bran 

1 tsp baking powder

1 tsp cinnamon

½ tsp salt

¼ cup slivered almonds

1-2 Tbsp orange zest 

1 egg, beaten

¼ cup honey (80g)

¼ cup almond butter (or other nut butter) 

1 tsp vanilla essence

1 ¼ cup milk

1-2 Tbsp residual juice from oranges

1 cup peeled, chopped oranges (approx. 2 small oranges)

2 oranges for topping, peeled, seeds removed and sliced

Small handful slivered almonds (optional extra)

Brown sugar sprinkle (optional)

Preheat oven to 180°C. 

Grease a baking dish with butter or oil.

Combine dry ingredients in a large bowl: oats, oat bran, baking powder, cinnamon, salt, and slivered almonds. Add the finely grated zest of two oranges into the dry ingredients.

Combine wet ingredients in medium bowl: egg, honey, almond butter, vanilla. Whisk to combine, add milk, whisk again then set aside.

Prepare oranges by removing both ends and the skin. Use 2 smaller oranges to cut into slices for the topping, and 2 oranges chopped. Remove seeds and excess pith.

Add chopped oranges and juices from the oranges (from your chopping board) into the bowl with wet ingredients. Add wet ingredients into the dry. Mix to combine then pour into prepared baking dish. Place orange slices on top. Sprinkle with a small handful of slivered almonds  and brown sugar (optional).

Bake for 30-40 mins until browned and set. The edges should be able to be pulled away from the side of the dish when cooked.

Allow to cool completely. Divide into 8 slices.  

Store in an airtight container in the fridge for 4 days.  

If freezing slices for meal prep, wrap individual slices in cling film and freeze for up to three months. 

Defrost slices before heating.

Leave to stand for at least 15 mins before slicing.  

Divide into 8 servings.