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Title: Raspberry And Lemon Curd Baked Oats
Categories: Breakfast, Cereals
Yield: 2 Servings

Oil; for greasing
60 g Porridge oats
120 g Natural yoghurt
120 g Raspberries or other berries
2 tb Lemon; up to 4 tb
Curd; to taste

You can use any fresh or frozen berries in this simple baked oats
recipe--or even dollops of jam or applesauce at a pinch! The lemon
curd is a lovely touch, but marmalade works as a substitute if you
don't have any in. Failing that, a dash of lemon juice and a
sprinkling of sugar provides the same contrasting tart sweetness in a
tight spot.

Preheat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure
there is a shelf roughly in the centre of it. Lightly grease a 20 cm
cake tin or roasting tin.

Weigh your porridge oats into your tin--there's no point messing up a
mixing bowl here and creating more washing up! Add your yoghurt, then
your berries, and stir well to combine.

Dollop the lemon curd on top, and spread with the back of a spoon to
lightly coat the top layer, then place in the oven.

Bake for 40 minutes, until the oats are swollen and slightly golden
at the edges.

Remove carefully from the oven and serve immediately. You can enjoy
these as they are, or add a splash or milk or natural yoghurt if you
like.

To Keep:

Leftovers can be chilled in the fridge and enjoyed warm or cold over
the next 3 days.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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