I love to start the week for my little family with slightly luxurious breakfasts when time permits, but I’m currently on a book deadline and have been at my desk since 0630 this morning. However, this pudding-for-breakfast takes mere seconds to assemble, and tastes like love, and goodness, and a comforting blast of warmth on a slightly chilly morning. Mrs J and Small Boy were delighted, and I took the remains of the tin back to my desk to nibble on as I worked. Although decadent tasting, these oats contain three of your five a day (two if sharing between three, because, maths) – not bad for the work of a moment!
To make it vegan, or dairy free, simply replace the milk with a plant-based milk of your choice. I can highly recommend Alpro Soya Vanilla for this – my son’s favourite! To make it gluten-free, swap the oats for gluten-free oats.
Serves two or three, from 29p each. (I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. Prices correct at time of publication.)
First heat your oven to 180C, and make sure there is a shelf in the middle. Grab yourself a medium sized roasting dish or cake tin (I love these, partly because they are so easy to clean, partly for their hardiness, but mostly for their retro austere simplicity.)
Finely chop your apples and pears into 1cm diced pieces, and place in the bottom of your dish, along with the sultanas. Add the cinnamon, and toss gently to sparsely coat them. Measure in the porridge oats, and pour over the milk. Stir gently, and place the dish in the oven.
Bake for 30-35 minutes, until the oats are soft and swollen but still a little juicy. Serve hot, with a drizzle of honey or sweetener of your choice, and a splash of cold milk.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.