I can’t resist picking up magazines to read as I’m waiting for my turn at the check out aisle and particularly if they are food magazines with new recipes I haven’t tried before that are labelled “triple tested”.
This was the case for The Australian Women’s Weekly Vegan recipe book, all triple tested recipes, which is a nice, pop in your handbag (after checkout of course), A5 size recipe book. I’m always after some breakfast recipe ideas that go beyond the muesli and yoghurt and bacon and eggs particularly as we are approaching Autumn (though it still feels like Summer for now (not complaining!)) and Winter soon. I tried their vegan porridge recipe that was labelled ‘Baked Porridge with Stone Fruit’ and because stonefruit is going out of season and I didn’t have any in my fridge, I used Granny Smith apples and fresh figs instead so here is my modified take of the Women’s Weekly porridge. Turns out delicious by the way and you can bake it the night before and heat it up with a bit of rice milk in the morning before you dash out the door.
Preparation time
55 minutes. Whilst it takes longer than normal porridge, with baked porridge you’re not standing at the stove and constantly stirring so it’s easier in this sense. The main time is preparing the ingredients which would take you about 15 minutes.
Ingredients
11/2 cups rolled oats
1/2 cup organic coconut flakes or desiccated coconuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch sea salt
1/4 cup maple syrup
1 teaspoon vanilla extract
3 cups rice milk
2 Granny Smith apples, diced
3 fresh figs halved
2 tablespoons coconut sugar
1/3 cup water
edible flowers to served (my fresh edible flowers are always supplied to my from MD Provodores which I’ve had since Thursday from Sydney Markest and still look like they’ve just been picked. I wrap them in a plastic bag in the fridge so that the fridge fan doesn’t get to them)
Method
- Preheat oven to 180 degrees C / 250 degrees F. Grease a 1.25 litre (5 cup) ovenproof dish.
- Combine oats, coconut, cinnamon, ginger, salt, maple syrup and vanilla in ovenproof dish; stir in milk.
- Bake for 40 minutes or until oats are tender and creamy.
- Meanwhile, place the apple and figs in a small ovenproof dish. Sprinkle with coconut sugar and water. Bake on a separate shelf, in oven with porridge, for the last 20 minutes of porridge cooking time.
- Serve porridge topped with baked fruit, fruit syrup and edible flowers, if you like.
