Comforting, wholesome and healthy all at the same time, this baked porridge is a great breakfast for a crowd. Simply pop all the ingredients in the casserole and bake in the oven. It is also extremely versatile so why not trying changing-up the dried fruit and nuts depending on what you have in the cupboard.
SERVES 4-6
Preparation time: 5 minutes
Cooking time: 30 minutes
INGREDIENTS
- 200g rolled oats
- 30g chia seeds
- 100g sultanas
- 1 heaped teaspoon ground cinnamon
- 30g blanched hazelnuts, roughly chopped
- 300ml oat milk
- 600ml water
- Pinch of salt
- ½ tablespoon maple syrup
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
For the maple pears
- 2 pears, sliced
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
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METHOD
Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4
- Place all the porridge ingredients in the Le Creuset Signature Cast Iron Round Casserole and stir together well. Place on the lid and bake in the oven for 20 minutes.
- After 20 minutes remove the lid and give the ingredients a good stir. Replace the lid and return to the oven for a further 10 minutes whilst you make the pears.
- Slice the pears thinly and place in a saucepan with the maple syrup and cinnamon. Simmer gently over a medium heat for approximately 5 minutes until the pears have become soft and sticky.
- Remove the porridge from the oven and allow to sit for 5 minutes. When ready to serve, lay the sliced pear on top of the porridge and drizzle with the remaining maple syrup from the pan.
- Serve with a little more milk if require
Cook’s Notes
- This recipe is best using jumbo rolled oats although it can also be made with standard oats. Jumbo rolled oats give body and texture to the dish.
- Why not try changing your ‘add-ons’ – swap sultanas for raisins or even dried apricots, and almonds are a great replacement for hazelnuts. Oat milk can also be exchanged for any dairy or non-dairy alternative.
