Apricot frangipane baked oats

Dessert for breakfast? Please. Apricots and ground and flaked almonds are gorgeous in this frangipane inspired breakfast recipe.

I love all things oats, especially baked oats. There are so many flavour options you can play around with, and in this recipe, I’ve created a breakfast based on apricot frangipane.

It’s triple almondy! It features ground almonds, flaked almonds, and is best served with yogurt and almond butter.

The apricots go all soft and sweet when baked, and make the perfect topping. Feel free to swap for any stone fruit though - nectarines, peaches and plums would all be gorgeous.

This makes a big batch, enough for 4 - 6 breakfast portions. It’s lovely eaten cold or just warm up in the microwave each morning.

I used protein powder to make it filling and balanced, it also adds sweetness. If you don’t want to use it, you’ll probably want to add some sweetness to replace it, I.e honey or sugar. Taste the mixture to see how sweet it is and adjust.

You’ll need:

• 3 very ripe bananas

• 200g oats

• 50g ground almonds

• 60g whey or soy protein powder, vanilla flavour or similar

• 200ml milk, oat or dairy

• 1 tsp baking powder

• Pinch of salt

• 3 apricots, halved and destoned

• 2-3 tbsp flaked almonds

• Icing sugar

To serve:

• Thick Greek yogurt

• Almond butter

Preheat oven to 180C fan.

In an ovenproof dish, add the peeled bananas and mash. Add the oats, ground almonds, protein powder, milk, pinch of salt and mix well. Note: If you think your dish is likely to stick, mix everything first in a mixing bowl and line your dish with greaseproof paper.

You want a thickish porridge consistency. If you think it needs more water, add a little at a time.

Top with the apricot halves and flaked almonds. Cook in the oven for 40 minutes.

Remove and leave to sit and cool slightly before dusting with icing sugar and cutting into slices.

Serve each slice with thick Greek yogurt and a generous dollop of almond butter.