Name: Baked breakfast oats with stone fruit and rhubarb
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 1/2 cups (135g) rolled oats; 1/2 cup (40g) desiccated coconut; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; pinch sea salt; 1/4 cup (90g) pure maple syrup; 1 teaspoon pure vanilla extract; 3 cups (750ml) kefir 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; edible flowers, to serve (optional)

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?

Ingredients

1 1/2 cups (135g) rolled oats

1/2 cup (40g) desiccated coconut

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

pinch sea salt

1/4 cup (90g) pure maple syrup

1 teaspoon pure vanilla extract

3 cups (750ml) kefir 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

edible flowers, to serve (optional)

Method

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.
Note

Women's Weekly Food

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