Healthy Recipes

Baked Breakfast Oats With Stone Fruit & Rhubarb

April 3, 2021

Yield
Serves 6
Prep Time
15mins
Cook Time
55mins
Difficulty Level
2 / 5

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.

Ingredients

Steps

01.

Preheat oven to 180 C. Grease a 1.25 litre (5 cup) ovenproof dish.

02.

Combine oats, coconut, cinnamon, ginger, salt, maple syrup and vanilla in ovenproof dish; stir in milk.

03.

Bake porridge for 40 mins or until oats are tender and creamy.

04.

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.

05.

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.

Photo: bauersyndication.com.au