“I remember the first time I baked oats it was during lockdown and we were all baking like crazy,” says chef Lou Robbie. “I made a similar version to these and couldn’t believe how good they tasted.
“I like to bake them as a traybake, using baking parchment so you can lift them out, portion and freeze some for another day. My kids love this for breakfast. It’s a real treat with lots of goodness added.”
