There’s nothing we want more than a steaming bowl of baked porridge to warm ourselves up on dreary mornings. Besides filling your stomach, this hands-off recipe also contains a good serving of fibre and minerals, making sure you have all you need to kick-start the day.
- 1½ cups (135 g) rolled oats
- ½ cup (40 g) desiccated coconut
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Pinch sea salt
- ¼ cup (90 g) pure maple syrup
- 1 tsp pure vanilla extract
- 3 cups (750 ml) kefir milk
- 2 stems rhubarb (125 g), cut into 4 cm lengths
- 3 medium plums (350 g), halved
- 2 medium nectarines or peaches (340 g), cut into thick wedges
- 2 tbsps coconut sugar
- Edible flowers, to serve (optional)
Preheat oven to 180 C. Grease a 1.25 litre (5 cup) ovenproof dish.
Combine oats, coconut, cinnamon, ginger, salt, maple syrup and vanilla in ovenproof dish; stir in milk.
Bake porridge for 40 mins or until oats are tender and creamy.
Meanwhile, place rhubarb and stone fruit in a small baking dish; sprinkle with coconut sugar, then pour over ⅓ cup (80 ml) water. Bake on a separate oven shelf to porridge for the last 20 mins of porridge cooking time.
Serve porridge topped with baked fruit, any fruit cooking syrup and edible flowers, if using.
TIP Serve with coconut kefir yoghurt or Greek-style yoghurt. Use soy, almond or coconut milk instead of kefir milk. You can also try pears and rhubarb instead of stone fruit.