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Method
Preheat oven to 190°C / 170°C fan-forced.
Divide the oats and 1 teaspoon of cinnamon evenly among four 4-inch ramekins.
Whisk the milk, egg and vanilla together in a bowl. Pour evenly over the oat mixture in each ramekin. Stir well, then set aside for 15 minutes to soak. Stir well before baking.
Chop two apples and divide them evenly among the ramekins, pressing slightly to submerge them in the oat mixture.
Place the ramekins on a baking sheet and bake for 40 to 45 minutes, or until set and cooked through. Let them rest on the baking sheet for 5 minutes.
Meanwhile, thinly slice the remaining apple and toss with lemon juice and ½ teaspoon of cinnamon.
Top the baked oats with the apple mixture and sprinkle with hazelnuts. Serve warm.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0.1 |
| Bread & Cereals | 1 |
| Vegetables | 0 |
| Fruit | 1 |
| Dairy | 0.3 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 300 |
| Protein | 9.9 g |
| Total fat | 9.4 g |
| - Saturated fat | 1.9 g |
| Total carbohydrates | 38.4 g |
| - Total sugars | 25.8 g |
| Fibre | 7.9 g |
| Sodium | 54 mg |
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