This is an absolute hit with my family for breakfast. Delicious, sweet and really filling... and great way to keep everyone packed with energy until lunchtime!
Prep Time8 minutesmins
Cook Time35 minutesmins
Course: Breakfast, Dessert
Ingredients
2cupsOats, Rolled or Jumbo - about 180g
2cupsCoconut/almond/oat/organic milk, About 500ml
1tspnground cinnamon
2tbspnchia seeds, Or flaxseeds
3tbspnPeanut butter, Or any nut butter
2tbspnMaple syrup, Or honey/rice syrup/dark brown sugar
1cupmixed berries, Fresh or frozen
1/2cupWater, About 120ml
Instructions
Preheat oven to 190C (175C fan, 375ºF). Line a square or loaf tin with parchment paper, or grease it with oil or butter.
In a mixing bowl, combine the oats, milk, cinnamon, 1 tbspn of the syrup or sugar, chia seeds and 2 tablespoons of the peanut butter.
Put the fruit into a saucepan with the water and remaining sugar or syrup. Place on a gentle heat, and allow to lightly simmer for 5 to 8 minutes until mashable. For fresh fruit, you may be able to mash without heating. Mash the fruit with a potato masher, or blend if you want it smoother.
Mix the fruit into the porridge mix. Transfer the mixture to your tin and bake for 20 minutes in the oven.
Take it out, and then drizzle with the remaining peanut butter, and if you want an extra crunch, sprinkle with just a little dark brown sugar. Bake for another 10 to 15 minutes - until it feels firm and not wobbly. Watch it doesn't burn on top!
Remove from the oven and let cool slightly before serving. Slice and enjoy! (We love it with a big dollop of plain natural yoghurt!)
Notes
Substitutions:
No chia seeds? Use flaxseed instead.
No berries? Use mashed bananas, and a few slices of banana on top for baking.
No peanut butter? Use almond butter, hazelnut butter or tahini instead.
Gluten free? Use gluten free oats, or a combo of millet flakes, buckwheat flakes and quinoa flakes.