As Winter beckons (or rather, has sat and installed itself on my living room sofa), so too does the need for more warming dishes. I love porridge bakes because it means you get to eat something that tastes kind of like cake for breakfast whilst still feeling like you’ve done something healthy. It’s a win-win!
Pears are one of those fruits that I always forget how good they are – deliciously sweet and juicy, they pair so well with the spiciness of the ginger, giving you something worth dragging yourself out of bed for on a freezing morning. This bake is great on its own but if you fancy making an extra effort – try serving it with creamy coconut yogurt and chopped toasted nuts. So good!
Serves 4
INGREDIENTS
- 2 cups/220g oats
- 1 Tbsp ground flaxseed
- ½ cup walnuts (or other nut of choice), roughly chopped
- pinch of salt
- 2 medium pears, cut into small dice
- 2 balls of stem ginger from a jar in syrup, finely chopped
- ½ tsp ground ginger
- 3 Tbsp apple puree
- seeds from 1 vanilla pod (or 1 tsp vanilla extract)
- 2 cups/500ml milk of choice
- 2 Tbsp maple syrup
METHOD
- Preheat the oven to 170C.
- Grease a deep baking dish or individual ramekins with coconut oil or fat of choice.
- Combine all the dry ingredients in a large mixing bowl before adding the wet ingredients and stirring thoroughly.
- Pour the mixture into the baking dish or individual ramekins and spread out evenly. Bake for around 20-25 minutes until firm and golden-brown on top. Remove from the oven and let cool in the dish for 10 minutes before serving.
