Quick & Easy

Baked breakfast oats with stone fruit and rhubarb

It's oat so good.
Baked oats recipe with stone fruitJames Moffat

This recipe and more delicious and gut-friendly recipes can be found in our book, The Good Gut Diet.

This delicious warm baked porridge recipe make a simple hands-off breakfast dish as the weather starts to cool down.

Looking for more healthy breakfast recipes?



1.Preheat oven to 180°C/350°F. Grease a 1.25-litre (5-cup) ovenproof dish.
2.Combine oats, coconut, cinnamon, ginger, salt, maple syrup and vanilla in ovenproof dish; stir in milk.
3.Bake porridge 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, then pour over ⅓ cup (80ml) water. Bake on a separate oven shelf to porridge for the last 20 minutes of porridge cooking time.
5.Serve porridge topped with baked fruit, any fruit cooking syrup and edible flowers, if using.

Serve with coconut kefir yoghurt or Greek-style yoghurt.

Use soy, almond or coconut milk instead of kefir milk. In winter, try pears and rhubarb instead of stone fruit.


Related stories