Blackberry and Pear Baked Oats with Egg, a Tray of Four
Makes 4 servings

INGREDIENTS
200 g Rolled oats (Dry weight.)
3 large, about 165 g Egg
300 ml Whole milk
2 medium, cored and diced (340 g) Pear
150 g Blackberries
4 tsp (28 g) Honey
30 g Mixed seeds
2 tsp (8 g) Baking powder
1 tsp Ground cinnamon
A pinch Salt

METHOD
1. Heat the oven to 180°C and line a tin about 20 by 25 cm with baking paper.
2. Whisk the eggs with the milk and honey, then stir in the oats, baking powder, cinnamon and salt.
3. Fold in the pear and most of the blackberries, pour into the tin, and scatter the rest of the blackberries and the seeds over the top.
4. Bake for 35 minutes until golden and firm in the middle. Cool for ten minutes in the tin before cutting into four.

Contains gluten cereals, milk, eggs and sesame.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Most mixed seed packs include sesame. A pumpkin, sunflower and flax mix carries no flag.

RECIPE NOTES
Four breakfasts from one tin. It keeps four days in the fridge, and a square reheats in the microwave in a minute or eats cold like a soft flapjack.
Made with whole milk and eggs rather than yogurt so it holds together when cut. The mixed seeds carry a sesame flag; pumpkin seeds alone would not.

Full recipe: https://www.getfuel8.com/recipes/blackberry-pear-baked-oats-tray
