Summer Baked Oats With Pistachio Butter
Love baked oats? Then, you must try our gorgeous Summer Baked Oatmeal recipe featuring Belmorso Pistachio Butter. Scrumptious!
Equipment
- 1 large bowl
- 1 medium bowl
- 1 chopping board
- 1 chopping knife
- 1 tablespoon
- 1 baking dish
- 1 fork
Ingredients
- 180 gr oats I am using jumbo oats.
- 1 tsp baking powder
- 1 pinch salt
- 1 pinch vanilla powder essence or regulate the amount based on the type you are using. Mine is very strong.
- 1 tbsp honey optional. I didn't add any sugar nor sweetener and it turned out fabulous. You can always drizzle some honey on your portion later.
- 2 tbsp Belmorso Extra Virgin Olive Oil 1 lt
- 270 ml milk
- 2 eggs
- 2 tbsp Belmorso Sicilian 100% Pistachio Butter If you want the extra protein, you can use this instead: Belmorso Protein Pistachio Cream
- 15 strawberries
- 3 peaches
- unshelled pistachios
Instructions
- Add all the dry ingredients into your large bowl, and mix.
- Add all the wet ingredients into your small bowl and mix, including your eggs but not the pistachio butter.
- Pour the wet ingredients into the dry ingredients bowl, and mix well.
- Dilute your pistachio butter with some water or milk, mixing until creamy.
- Add it in the bowl with the baked oats mixture. Mix well.
- Pre-heat your oven to 180 degrees Celsius.
- Transfer your baked oats mix into a baking dish.
- Wash and cut the strawberries in half. Wash and peel the peaches, and cut them into wedges.
- Layer all the fruit on top of your baked oats.
- Sprinkle the shelled pistachios on top, and bake for 45 minutes. Leave them 40 minutes at the bottom of your oven, and then transfer the dish at the top for the last 5 minutes.
- Let the baked oats cool slightly, and serve with some yogurt or gelato, and more pistachio butter. Enjoy!
- Store in the fridge for up to 4 days.