Recipe

Fig & raspberry baked porridge

To save time in the morning making this delicious and warming porridge, weigh and combine all your dry ingredients the night before. Instead of raspberries and figs you can also use the same weight of other fruits such as apricots, apples, pears, blueberries, blackberries and plums.

  • 50 mins cooking
  • Serves 6
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Ingredients

  • 1 1/2 cups (135g) traditional rolled oats
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut sugar
  • 1/3 cup (55g) dry-roasted almonds, chopped coarsely
  • 3 cups (750ml) milk
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 200 grams (6½ ounces) fresh raspberries
  • 8 fresh figs (480g), torn in half
  • 1 cup (280g) Greek-style yoghurt

Method

  • 1
    Preheat oven to 180°C/350°F. Grease a 2 litre (8-cup) ovenproof dish.
  • 2
    Combine oats, ginger, salt, coconut sugar and half the almonds in a large bowl. Whisk milk, half the honey and the oil in a large jug until combined; add to oat mixture, stirring until just combined. Fold in half the raspberries and 5 of the figs. Spread mixture evenly into dish.
  • 3
    Bake porridge for 30 minutes or until oats are tender. Stand for 10 minutes. Top with remaining almonds, raspberries and figs; drizzle with remaining honey. Serve porridge with yoghurt.

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