This is a lovely spring brunch. Perfect if you are a porridge lover but fancy changing things up.
If this recipe appeals to you… make sure you download our Oats Ebook with lots more breakfast ideas and plenty of other oat-based inspiration.
The crystallised ginger really makes the flavours pop and the roasted hazelnuts bring a wonderful depth of flavour. But if you haven’t got those to hand, another roasted nut or seed and some ground ginger would work.
We’ve used canned apricots for speed, but fresh or frozen would work as would substituting for peaches. It really is a versatile recipe.
This serves 2-3 but could be easily doubled to serve more. It is great warmed through the following day too. Add some extra sweetness and you could even turn it into dessert!
Recipe: Apricot and ginger oat bake
- 1 cup porridge oats
- ½ cup roughly chopped roasted hazelnuts
- 1 tbs ground flax or chia seeds
- Pinch of salt
- Approx. 1 tbs coconut sugar sprinkled on top
- ¼ cup finely chopped crystallised ginger
- 1 large tin apricots (approx 400g) – part chopped and part sliced (or substitute for peach or pear)
- 1 ½ cup orange juice (or use juice from the tinned fruit)
Mix all ingredients together in a medium bowl, mixing the chopped fruit through and keeping the slices aside.
Spoon into a medium/large sized baking dish so that the mix is approx 1 inch deep and arrange the remaining fruit slices on top of the mixture. Sprinkle a little coconut sugar on top as desired for extra sweeteness.
Bake at 180ºC for approx 30 mins until the top is golden and fruit lightly browned at the edges.
Best served immediately. It pairs beautifully with a dollop of ginger-spiced cashew cream made with cashew butter blended with a couple of pieces of crystallised ginger and a little water to achieve desired consistency.