BAKED PORRIDGE
Start the day right, and nourish your body with this warming and delicious baked porridge recipe! The oats will ensure you are adequately fuelled to take on the day. For this recipe, we used apple and rhubarb, however you could substitute the rhubarb for berries (fresh or frozen), and you use banana instead of the apple puree.
Serves: 2 (we used two separate enamel dishes, but a big dish for the whole household to enjoy works just as well (just increase the number of servings as required).
Time to create: 25 minutes
Ingredients
90g of oats
4 tbsp of apple puree (made by peeling, coring and dicing 2 apples, simmering in a pan with just enough water to cover the bottom for 15 minutes (until the apples soften), leave to cool before blending). If you are using banana instead - use 2 ripe bananas and mash with a fork.
100g of rhubarb (chopped into chunks and simmering in a pan with enough water covering the bottom for 5 minutes, allowing it to soften slightly). If you are using berries instead there is no prep required.
100ml of milk (we used almond)
1 thumb sized piece of fresh ginger grated (or ½ tsp ground ginger)
1 tsp of ground cinnamon
4 tsp of ground almonds (crushed)
1 tbsp of seeds (any variety - we used a mixture of sunflower, pumpkin and sesame)
Method
Evenly distribute the rhubarb or berries between the two dishes.
Mix together the apple puree, milk, oats, ginger, and cinnamon until well combined.
Distribute the oat mixture between the two dishes, onto of the rhubarb/berries.
Sprinkle over 2 tsp of ground almonds and 1/2 tbsp of seeds over each dish.
Place in the centre of a pre-heated oven at 180 degrees celsius for between 15 and 20 minutes. The filling should begin to be bubbling out of the top and it should be beginning to brown.
TOP TIP: serve with a drizzle of maple syrup, honey or nut butter and/or yogurt
