Baked Oats with Yogurt and Honey
Baked oats with banana, yogurt, and honey, cut into four portions after a short rest.
The mixture rests briefly before baking so the oats can absorb some of the liquid. Yogurt is incorporated into the batter together with the milk.
Ingredient allergens
Allergen listDocumented presence
-
Cereals containing gluten
Rolled oats
Ingredients without verified allergen data 9
Ingredients without verified allergen data: Baking powder, Ground cinnamon, Fine salt, Milk, Plain yogurt, Ripe banana, Honey, Egg, Coconut oil.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Prepare the pan
Preheat the oven to 180 °C. Grease a square baking pan of about 20 × 20 cm with a small portion of the melted coconut oil.
Temperature: 180 °C / 356 °FReady to continue when: The oven is hot and the base and sides of the pan have a thin coating of oil.
- 02
Mix the dry ingredients
Mix the rolled oats, baking powder, ground cinnamon, and fine salt in a large bowl.
Ready to continue when: The baking powder and spices are evenly distributed through the oats.
- 03
Mix the wet ingredients
Mash the banana into a purée. Add the egg, honey, plain yogurt, milk, and remaining melted coconut oil; whisk until no large banana pieces remain.
Ready to continue when: The mixture is smooth and the banana has become a fine purée.
- 04
Combine and rest
Pour the wet mixture over the dry ingredients and stir until the oats are thoroughly moistened. Transfer the mixture to the pan and let it rest for 5 minutes.
Ready to continue when: No dry patches of oats remain, and the mixture looks slightly thicker at the end of the rest.
5 min - 05
Bake
Bake at 180 °C for 35 to 40 minutes.
Temperature: 180 °C / 356 °FReady to continue when: The center is firm to the touch and the edges are golden.
40 min - 06
Cool slightly and cut
Let the baked oats cool slightly for at least 10 minutes before cutting into 4 portions.
Ready to continue when: The surface no longer releases intense steam, and the portions cut without excessive crumbling.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Avena con Yogurt www.kiwilimon.com/receta/desayunos/avena-con-yogurt
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- Yogures y yogures pasterizados: caducidad y conservación| OCU www.ocu.org/alimentacion/lacteos/consejos/yogures-conservacion
State: Published after documentary validation; no “Tested” label is shown.