Baked oats with Maple Syrup, figs and Apple

I wanted to make breakfast this morning without the fuss of many pots and pans. An easy recipe that you assemble and put in the oven. To be enjoyed with yogurt. Great for breakfast or brunch. 

Takes 10mins to assemble and 35- 45mins in the oven.

Serves 6 (N.B you can half the recipe for 3)

500ml milk

2 medium eggs

30g Unsalted butter, melted

75ml maple syrup

4 tablespoons dark brown soft sugar

1 large apple, peeled, cored and cut into 1cm cubes

4 - 5 figs cut into 8

200g rolled oats

1 heaped teaspoon baking powder

1 teaspoon ground allspice

Pinch salt

50g flaked almonds / coconut

Yogurt to serve

• preheat the oven to 180oC / 160oC Fan / Gas mark 4. Grease the bottom of a 1 litre dish. 

• gently whisk in a small bowl or jug. Milk, eggs, melted butter, maple syrup and half the sugar. 

• put apple, half figs into baking dish with oats, baking powder, allspice and salt. Mix it up with your hands or spoon then pour over milk mixture and allow to soak in. 

• sprinkle with remaining figs, almonds / coconut or a mixture of both and remaining sugar, then bake for 35 - 40 mins until the milk is absorbed. Serve while still warm with yogurt. 

Enjoy x x x

 

Pear, Apple, Pecan and Maple Crumble - GLUTEN FREE

Serves 4: Takes 10 mins to make 35 mins to cook. (can double the recipe for larger quantities)

For the filling

2 cooking apples
2 pears
80g Demarera / brown sugar / raw cane sugar
Juice of half and orange / lemon ( I used both)
60g Pecan nuts, lightly toasted

For the topping

70g rice flour
30g sunflower spread / (low fat spread)
30g coconut oil
70g oats
60g sugar (brown)
2 tbsp maple syrup
1 tsp ground cinnamon

1. To make the filling, peel and core the apples and pears, then cut them into large chunks and transfer to a large saucepan. Add the sugar, lemon / orange juice and 1 tbsp of water to the pan and toss to coat the fruit. Set over a low-medium heat, then stew for 10 - 15 mins, until half cooked. Transfer the stewed fruit to a medium pie dish or casserole with all the juices, then mix in the pecans reserving some to decorate the top. Set aside to cool while you make the topping.

2. Pre heat the oven to 180oC/160oC Fan/ Gas 4. Tip the rice flour sunflower spread and coconut oil into a bowl and rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the oats, sugar, maple syrup and cinnamon, mix thoroughly and  then sprinkle the topping over the fruit and scatter remaining pecans ontop and bake for 35 - 45 mins until the crumble is golden and bubbling around the edges.

Serve with frozen yogurt / your favourite accompanyment.