Recipe

Baked breakfast oats with stone fruit and rhubarb

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

  • 55 mins cooking
  • Serves 6
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This recipe and more delicious and gut-friendly recipes can be found in our book, The Good Gut Diet.

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.

Notes

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.

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