Serves: 6

Hands-on time: 10 minutes

Hands-off time: 45 minutes

INGREDIENTS

2 XL eggs  

1¾ cups (435ml) Cappy Orange 100% Fruit Juice Blend Still, plus extra to serve chilled 

¼ cup honey 

2 cups rolled oats 

1 tsp baking powder 

Optional topping:

2 tbsp double cream plain yoghurt

1 tbsp icing sugar, sieved

2 tsp Cappy Orange 100% Fruit Juice Blend Still

Orange slices 

METHOD

1. Preheat the oven to 180°C non-fan assist. Grease a medium-sized square baking dish, 21cm. 

2. Crack the eggs directly into the baking dish and carefully beat along with the Cappy Orange 100% Fruit Juice Blend Still and honey until smooth. *Chefs Tip: Mixing directly in the baking dish means less dishes to clean! 

3. Add the oats and baking powder and mix using a spatula until just incorporated. *Chef’s Tip: Clean the edges of the dish after mixing.  

4. Bake for about 45-50 minutes or until set and golden brown.  

5. In the meantime, prepare a quick glaze by mixing 2 teaspoons of Cappy juice with the yoghurt and icing sugar. It should be smooth. 

6. Allow the oat bake to cool slightly before drizzling over the glaze. Garnish with thin slices of orange, serve immediately and ENJOY!