Cardamom & Peach Baked Oats

A summery baked oat dish. Use tinned peaches (in juice, not syrup) for ease. Cardamom and a little almond extract make it fragrant. It's soft, comforting, and can be made ahead and reheated.

Ingredients (Serves 2):

• 100g rolled oats
• ½ tsp baking powder
• ¼ tsp ground cardamom
• Pinch of salt
• 1 x 400g tin of peach halves in juice, drained and sliced
• 1 egg
• 150ml milk
• 1 tbsp maple syrup
• A few flaked almonds for topping

Method:

1. Preheat oven to 180°C (160°C fan). Lightly grease a small baking dish.
2. Mix the oats, baking powder, cardamom, and salt. Stir in the peach slices.
3. Whisk the egg, milk, and maple syrup. Pour over the oats and stir gently.
4. Scatter with almonds. Bake for 25–30 minutes until golden and set.

Why it's gut-friendly: Oats are a prebiotic. Peaches are gentle and low FODMAP. Cardamom aids digestion.