This breakfast dish may be ready the night time earlier than and baked whereas the oven continues to be sizzling from dinner, or bake it within the morning, when you’ve got the time.

The recipe makes a big dish (it may be halved) and any leftovers make a terrific afternoon snack, and even dessert.

This baked porridge is a useful recipe to have up your sleeve, as it may be blended up with completely different fruits (use 2 cups) and spices to go well with the season. For instance, plum and blended spice, strawberry and vanilla, or pear and ginger.

READ MORE:
* Recipe: Baked yoghurt tart with toasted muesli base
* Recipe: Christmas muesli with yoghurt custard
* Recipes: Tamarillo crumble and poached tamarillo porridge
* What I make when … I desire a scrumptious breakfast

The recipe makes a large dish (it can be halved) and any leftovers make a great afternoon snack, or even dessert.

Nicola Galloway

The recipe makes a big dish (it may be halved) and any leftovers make a terrific afternoon snack, and even dessert.

BAKED PORRIDGE WITH APPLE AND BLACKBERRIES

Preparation time: quarter-hour

Cooking time: 40 minutes

Serves 6-8

Elements

1½ cups (180g) rolled oats

½ cup (40g) desiccated coconut

4 tbsp brown sugar

1 heaped teaspoon cinnamon

Pinch of salt

1 apple, peeled, cored and roughly chopped

1 cup recent or frozen blackberries or different berries

2 eggs

1½ cups (375ml) milk – I used oat milk

1/3 cup (80ml) pure yoghurt

50g melted butter

This baked porridge is a handy recipe to have up your sleeve, as it can be mixed up with different fruits and spices to suit the season.

Nicola Galloway

This baked porridge is a useful recipe to have up your sleeve, as it may be blended up with completely different fruits and spices to go well with the season.

Technique

Preheat the oven to 180C.

Mix the oats, coconut, 3 tablespoons of sugar, cinnamon and salt within the base of 20 x 25 cm baking dish (or related, I used an oval dish). Add the chopped apples and berries and blend collectively. In a jug, whisk collectively the eggs, milk and yoghurt then pour this custard over the oats and fruit.

Drizzle the melted butter over the floor of the dish and scatter evenly with the remaining tablespoon of sugar. This can create a candy caramelised floor – like sprinkling brown sugar over a bowl of porridge.

Bake for 35-40 minutes, till golden and the oats are flippantly set within the dish. If cooking within the night, cool and canopy, then gently reheat for breakfast (or serve chilly). Preserve leftovers within the fridge and eat inside 3 days.

Nicola Galloway is an award-winning meals author and the writer of the Homegrown Kitchen cookbook. homegrown-kitchen.co.nz

LEAVE A REPLY

Please enter your comment!
Please enter your name here