Tuesday’s breakfast …
Oats and fruit, baked together; I suppose a cross between porridge and cake. I’m not the sort of person who gets up and pootles around the kitchen mixing and baking for an hour before breakfast so I usually cook this the day before and in the morning simply cut a slice and zap it in the microwave for 30 seconds. The alternative is to cook it overnight in a very slow oven, which makes it an ideal breakfast to take if we’re making an early start on a walk as it can be kept warm for an hour or so with no ill effect.
We eat this with a spoonful of yoghurt or fruit.
RASPBERRY BAKED OATS
3 cups porridge oats
½ cup brown sugar
2 tsp baking powder
2 tsp cinnamon
100g melted butter
1 cup apple juice
1 cup milk
1 cup raspberries or blackberries, blueberries, chopped apples …
Mix the dry ingredients in one bowl, the wet ingredients in another and then pour the wet into the dry and mix well. Stir in the fruit – I usually use fresh but frozen works too.
Pour this runny mixture into a baking tin (approx 30cm x 20cm) and bake at 180C for 50 minutes. In the AGA slide the baking tin onto the bottom set of runners with the cold sheet above and it will take about 30 minutes.
When it’s ready, it should be golden brown and firmly set.
Have you heard about Farmhouse Breakfast Week? Are you joining in? There’s lots of information on the Farmhouse Breakfast Week website.
Looking for things to do with raspberries?