Spiced Apple and Pear Baked Oatmeal
Deliciously warming, this creamy baked oatmeal hits the spot on a cold winter’s morning. When first making this, I had just visited Orange, NSW, which grows the most beautiful fresh fruit. The apples and pears straight from the orchard were so juicy and full of flavour. I basically made baked apples (a classic dessert that I love) and then poured the porridge mix around it to bake – so simple and so scrumptious. If you cannot eat regular oats or you cannot find gluten free ones, simply use brown rice flakes instead. In different seasons you could also try adding different fruits. Enjoy this wonderfully warming breakfast!
Serves 2-3
Baked apples & pears:
2 small apples
2 small pears
½ cup sultanas and dates (or dried fruit of choice)
2 tsps. coconut oil
Oatmeal:
¾ cup rolled oats OR brown rice flakes
1 heaped tsp. cinnamon
½ of a fresh nutmeg, grated
1 tsp. vanilla
1 tbsp. coconut sugar or maple syrup
2 cups drinking coconut milk (almond/rice/oat etc. would also work)
½ cup crushed walnuts
To serve:
Warmed coconut milk
Natural yoghurt (coconut or regular)
Maple syrup
Preheat the oven to 180 degrees (160 fan-forced) and lightly grease a baking dish. I used a ceramic square dish (17cm x 17cm x 6).
Core the apples and pears and fill them with the dried fruit. If not all fits simply put what is leftover into the oat mixture. Place half a teaspoon of coconut oil onto the top of each piece if fruit.
Place the apples into the baking dish and bake for 5 minutes. Then add the pears and bake all of the fruit for a further 10 minutes or until the skin is almost bursting.
In a bowl, mix the oats, spices, vanilla, coconut sugar and coconut milk. Pour it into the dish around the baked fruit. Sprinkle over the crushed walnuts and place into the oven to bake for 30 minutes or until bubbling golden brown.
Warm some bowls and serve the oatmeal hot. Add a dollop of yoghurt on the side and drizzle over some extra warmed milk and maple syrup, if you please. Enjoy!