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Photo of Double oat breakfast bakes by WW

Double oat breakfast bakes

3
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
12
Difficulty
Easy
Rolled oats give structure to the leftover cooked steel-cut oats so that once all the oats are baked, they can be cut into bars for an easy grab-and-go breakfast. Toasted walnuts provide some crunch and a source of healthy fat too. Search 'Slow-cooker strawberry steel-cut oats' for the full recipe.

Ingredients

Slow-cooker strawberry steel-cut oats (WW recipe)

2 cup(s), (520g)

Honey

2 tbs

Canola oil

3 tsp

Vanilla bean extract, alcohol free

1 tsp

Egg(s)

2 medium

Rolled oats, dry

1 cup(s), (90g)

Walnuts

⅓ cup(s), chopped, (35g)

Instructions

  1. Preheat oven to 160°C. Lightly spray a 18cm x 28cm slice tin with oil and line base and sides with baking paper. Whisk strawberry oats, honey, oil, vanilla and eggs in a large bowl to combine. Stir in oats and walnuts. Spread mixture evenly into the prepared tin.
  2. Bake for 40 minutes or until golden brown and just firm when lightly touched with fingertips. Cool in the tin for 30 minutes. Using lining paper, lift the slice from tin and transfer to a wire rack to cool completely. Cut into 12 bars.

Notes

TO REFRIGERATE: Store bars in a reusable container for up to 4 days. TO FREEZE: Store bars in a reusable container with sheets of baking paper between each layer for up to 2 months. Thaw at room temperature.

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