Apricot and Baobab Baked Oats

If you've made baked oats before, you've probably used banana to sweeten them. This recipe takes a different route. Lemon curd gets layered into the middle (trust us on this), fresh apricot goes on top, and baobab powder adds a citrus brightness that makes the whole thing taste lighter than most baked oat recipes. The walnuts give you something to crunch into. It's what you make when you want breakfast to feel less heavy but still substantial enough to get you to lunch. Recipe by Steph's Gluten Free Bakes.

Ingredients

• 50g gluten-free oats
• 1 tsp baking powder
• 1/2 tsp lemon curd
• 1 tsp SACO Baobab Powder
• 125ml plant-based milk
• 1/2 an apricot
• A few walnuts

Method

1. Preheat the oven to 180°C.
2. Grease a small ramekin.
3. In a bowl, mix all the dry ingredients with milk.
4. Transfer half of the mixture to the prepared ramekin.
5. Add the lemon curd.
6. Transfer the rest of the mixture on top.
7. Bake for 20 minutes, or until the top is golden brown.
8. Top with the apricot and walnuts.
9. Serve warm or cold.

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MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Baobab Powder

Wild-harvested, stone-ground

£5.95 Shop now