Hot Cross Buns Overnight Oats

🐣 Hot Cross Bun Baked Oats

A porridge lover’s take on a Good Friday classic

Traditionally toasted, now totally oaty — this baked oats recipe takes all the flavour of a hot cross bun and wraps it up in warm, fluffy goodness. Perfect for a slow Easter morning.

You’ll need:
🥣 120g Oatrageously Original Oats
🍌 1 ripe banana
🥛 100ml milk of your choice
🌿 2 tsp cinnamon (go big on the spice!)
🍁 1 tsp maple syrup (a little sweet touch)
🧁 1 tsp baking powder
🥜 1 tbsp smooth peanut butter (for that creamy, indulgent finish)
🌞 A handful of sultanas or chopped dried fruit for the classic fruity twist

For the cross:
🥛 Your choice of yoghurt, drizzled in the shape of the cross

To make:

1. Preheat your oven to 180°C (fan).

2. In a blender, whizz together all the ingredients (except any dried fruit if using) until smooth.

3. Stir through your sultanas or dried fruit if you're adding them – for that classic hot cross bun feel.

4. Pour the mixture into a greased ramekin or small ovenproof dish.
   

5. Add your yoghurt cross over the tops of your buns.
   

6. Bake for 20–25 minutes until golden and springy on top. Top tip, if like us you like a slighty gooey centre, bring it out 5 mins early.
   

Best served warm, with an extra drizzle of maple syrup or a dollop of yoghurt.

✨ Cosy, comforting, and just the right amount of festive. Happy Easter, porridge people!