BAKED PORRIDGE WITH FRUIT
PREP + COOK TIME 55 MINUTES SERVES 6
While baked porridge takes longer to cook, it’s still convenient as it cooks without stirring and rewards with a delicious creaminess. 1½ cups (135g) rolled oats
½ cup (40g) desiccated coconut ½ teaspoon ground cinnamon ½ teaspoon ground ginger pinch of sea salt
¼ cup (90g) pure maple syrup 1 teaspoon vanilla extract
3 cups (750ml) rice milk
2 stems rhubarb (125g),
cut into 4cm lengths 3 medium plums (350g), halved 2 medium nectarines or peaches
(340g), cut into thick wedges 2 tablespoons coconut sugar
1/3 cup (80ml) water edible flowers, to serve 1 Preheat oven to 180°C/160°C fan. Grease a 1.25 litre (5-cup) ovenproof dish.
2 Combine oats, coconut, cinnamon, ginger, salt, maple syrup and extract in an ovenproof dish; stir in milk.
3 Bake for 40 minutes or until oats are tender and creamy.
4 Meanwhile, place rhubarb and stone fruit in a small baking dish. Sprinkle with coconut sugar and the water. Bake on a separate shelf, with porridge, for the last 20 minutes of porridge cooking time.
5 Serve porridge topped with baked fruit, fruit syrup and edible flowers.
If stone fruit is out of season, roast pear wedges with rhubarb. Firm pears may take a little longer to cook. Serve with vegan yoghurt or coconut yoghurt (see recipe on page 73).