Supper at Joe’s: Chocolate, pear & oat breakfast traybake
SERVES 1 adult + 2 small kids
PREPARE: 5 minutes
COOK: 20 minutes
2 x 410g tins of pear halves (in natural juice), drained
2 small eggs
½ tsp ground cinnamon
1 tbsp cocoa powder
150g Greek or natural yoghurt, plus extra to serve
2 tbsp maple syrup
130g porridge oats
4 tsp sugar-free hazelnut and chocolate spread
a handful of chopped, toasted hazelnuts, to serve
- Preheat the oven to 220C/ 200C fan/gas 7. Put the contents of 1 tin of pears in a blender along with the eggs, cinnamon, cocoa powder, yoghurt and maple syrup and blend until smooth and combined.
- Mix the blended pear mixture with the oats and pour into a small baking dish roughly 23cm x 17cm. Arrange the remaining pear halves in the dish, pushing them down into the mixture. Dot with the hazelnut and chocolate spread and bake for 20 minutes, or until set.
- Remove from the oven, sprinkle with the hazelnuts and serve with a dollop of yoghurt on the side.