CHOCOLATE, PEAR + OAT BREAKFAST TRAYBAKE
SERVES 3 – PREP 5MINS – COOK 20MINS
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
handful of chopped, toasted hazelnuts, to serve
Preheat the oven to 220°C (200°C fan/gas mark 7).
Put half the tinned pear halves 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 23 x 17cm (9 x 6½in). Arrange the remaining pear halves in the dish, pushing them down into the mixture. Dot with the chocolate and hazelnut spread and bake in the oven for 20 minutes, or until set.
Remove from the oven, sprinkle with the chopped hazelnuts and serve with a dollop of extra yoghurt on the side.