breakfastAdam

oven baked porridge

breakfastAdam
oven baked porridge

Ingredients

1.5 cups of rolled oats
½ cup sultanas
½ cup chopped dates
2 cups of boiling water 

1 TBSP coconut oil
pinch of cardamon
1 tsp cinnamon
1 tsp of fresh ginger finely grated (optional)
1 cup of coconut milk or milk of your choice
1 tsp vanilla
pinch of salt or to taste 

Additional Equipment

Grease proof baking tray (Approx. 23cm square/round or a medium sized loaf tin)

Method

1. Preheat the oven to 180C/350F

2. Place oats, sultanas, dates and boiling water in a bowl and an set aside while you prepare the rest.

3. Melt the coconut oil on the stove at medium heat. Stir in the spices and allow to gently warm in the oil for 1 minute. Add the vanilla, coconut milk and salt. 

4. Add this mixture to the oats and stir well. Place in a baking tray and bake for 40mins or until the moisture is fully absorbed by the oats.

Serve with your choice of baked fruit (wrap apples, pears or stone fruit in foil and bake for 20mins in the oven with the porridge) and coconut yoghurt or milk.