- 2 1/2 Cups Rolled Oats
- 1 TSP Baking Powder
- 1/2 TSP Salt
- 2 TSP Ground Cinnamon
- 1/2 TSP Ground Nutmeg
- 2 Large Eggs (Beaten)
- 2 Cups Milk
- 50g Butter (Melted)
- 6 TBSP Maple Syrup
- 2-3 Apples (Peeled, Cored and Diced)
- 75g Chopped Pecans
- 75g Sultanas
- 1/2 TSP Vanilla Extract (Optional)
Preparation Time – 15 Mins
Cooking Time – 45 mins
I know people say that breakfast is the most important meal of the day but to be honest I have never actually liked breakfast, I have just always found it pretty boring. I have never been someone who can eat breakfast as soon as they wake up in the morning, I need a good 3-4 hours and at least 2 cups of tea before I can even think about food which means I am already a couple of hours into my work day, this also means breakfast choices in the week are pretty much limited to yoghurt (which I hate), fruit or cereal ……… you can see why I find it boring, however I start work pretty early so having breakfast is necessary because I cannot make it to lunchtime not eating anything at all.
As it is now December and it’s absolutely freezing everyday I feel like I need a warm breakfast and I have never been a huge fan of bacon and sausage for breakfast which means I had to find something completely different which is when I remembered my mum often makes baked porridge oats with various different fruits so I thought why not give it a go. There was only one problem with this……..my mums recipe is a slimming world recipe whch uses yoghurt which as already stated I hate, so after some trial and error and a little help with the internet and a few different recipes being tried and tweeked I finally came up with a recipe that I absolutely love.
This recipe is also a great way to use up any left over fruit you may have. I love apples but always end up having a few left over which need using up pretty quickly but I don’t really want to sit and eat 3 apples at once so this is a great way to use them up and I always have pretty much all of the other ingredients already in my cupboards most of the time.
Preheat your oven to 170°C.
Start by adding the oats, baking powder, salt, cinnamon and nutmeg to a mixing bowl and combine.
In a separate mixing bowl or jug, add the milk, eggs, vanilla extract, butter and maple syrup and whisk until well combined. You may think that 6 tbsp of maple syrup is a lot but just remember this recipe serves 6 so it’s actually not that much, it is most probably less than you would have on a serving of pancakes.
Add this to the oat mixture and stir until well combined.
Next add the chopped apple, sultanas and pecans to the mixture. You can use any nuts that you prefer really I just love pecans. You could use a blender to chop your nuts instead of a knife but as I am using pecans and they are a pretty soft nut I just place mine into a sandwich bag and roll over them with my rolling pin a few times and they break up pretty easily.
Mix well to combine all of the ingredients. if you feel that there is too much liquid in the bottom of the mixture you can add some more oats until you get the consistency you would like, just remember that you don’t want to get rid of all of the liquid as the oats will be too dry once they are cooked.
Grease a 9 inch tin or glass oven dish (you can also use 6 indivdual oven dishes or silver foil containers) and spoon in the mixture.
Place oats into the oven for around 45mins or until mixture is golden brown and no longer runny.
Serve hot or cold. This keeps in the fridge for around 4 days if wrapped in foil, cling film or in storage tubs so is great for making ahead on a Sunday evening for work over the next few days as it can just be heated in the microwave.