It’s no secret that I’m a bit of a porridge fan. I’ve been known to eat it for dinner as often as I do for breakfast — because anytime is a good time for porridge if you ask me.
RJ however won’t touch it with a ten-foot pole, well not in the cook-on-the-stove-eat-with-a-spoon form at least…
However, I’ve just discovered that if I bake it into a cake-like slice, all bets are off. How very sneaky convenient.
I stumbled across this fragrant pan of inspiration over on Rebekah’s blog, Making Miracles, my assignment for this month’s Secret Recipe Club post.
Rebekah resides in Georgia with her husband and children but has lived all over the US and even spent her late teen years living in Africa!
Her blog is an enormous resource which includes weekly meal plans (apparently, normal people eat things other than scrambled eggs and leftovers for dinner, who knew) and daily recipe posts.
It was among these recipes that I discovered fabulous sounding roasted brussels sprouts and a chocolate mint milkshake that has my mind spinning with the possibilities — but it was the baked oatmeal that stuck.
As for the miracles bit this lady lives up to her blog name, acting as a surrogate for multiple families and bringing their babies into the world. Hats off to you Rebekah, I’m in awe.
If you need me I’ll be busy with the much less noble pursuit of feeding my unsuspecting husband porridge in cake form.
Pear, Macadamia & Coconut Baked Oatmeal
An autumn inspired fruit and nut oatmeal baked with fragrant spices — or more appropriately, cake for breakfast || Adapted from Making Miracles
Serves 6 – 8
INGREDIENTS
- 2 ¼ c rolled oats
- 2 tsp mixed spice
- pinch sea salt
- ½ tsp baking powder
- 2 c diced pear
- ½ c chopped macadamias
- 1 egg
- 1 c milk (I used almond)
- ¾ c coconut milk
- 1 tsp vanilla paste
- ¼ c rice syrup
METHOD
Preheat oven to 180°C (350°F). Grease a rectangular baking dish with coconut oil.
Combine oats, spice, salt and baking powder in a large bowl. Add pears and half the macadamias and stir to coat. Whisk egg, milks, vanilla and syrup in a large jug then tip in with oats and pears and mix well.
Pour batter into prepared dish, smooth with the back of a spoon and sprinkle with remaining chopped macadamias. Bake approx 30 mins until firm in centre and golden on top.
Cool 10 mins before spooning onto serving plates, or cool completely and cut into bars for later. Store in fridge or layer bars with paper and freeze.
COOK’S NOTES
- Mixed spice: can substitute with 1 ½ tsp cinnamon plus a good pinch each of ginger, cloves and nutmeg.
- Rice syrup: substitute with honey, maple syrup or even orange juice if you prefer, or for an un-sweetened bake replace with additional milk or coconut milk.
- Egg: substitute with a flax or chia or psylum husk egg (1 Tbsp seed/meal to ¼ c water)
vegetarian // vegan option // gluten-free with gf oats // dairy-free // soy-free //
refined sugar-free
I love, love, love these bright photos and the beautiful fabric! The baked oatmeal looks amazing too!
Beautiful way to start any day!
love all the flavors in this dish….
have a wonderful Reveal Day!
I have yet to have baked oatmeal. This looks almost cookie-esque. Looks like a winner for my first try. Happy Reveal Day!
I absolutely must try this! Such wonderful flavors.
LOVE your variation of the base recipe – it looks so wonderful! Beautiful bright photos too – that turquoise chevron fabric is beautiful. Happy reveal day and thank you for the kind words!!
Love your styling on these photos!
Pears are a relatively “new” fruit for me, but I absolutely love them! This oatmeal sounds delicious!! 🙂
With dishes like this you can convince him that you are serving dessert for dinner LOL. Great SRC pick.
Absolutely beautiful photos! My husband would love this. Great pick this month!
Your photos are always so beautiful! This oatmeal looks amazing! I’ve never tried baking it, but now I want to try!
I’m with hubby – I can’t even be in the same room as porridge in traditional form. I might just about be persuaded to ingest it in cake form. Looks delicious.
Well I think scrambled eggs are a completely legitimate dinner option. Love the idea of baked oatmeal too although I am a fan of the cook on the stove eat with a spoon version too.
Stunning photography and a wonderful selection from Rebekah’s blog.
I do love oatmeal so this sounds great to me! Always looking for a new way to mix it up.
Hats off to you and Rebecca.
I made this while we were at the farm, it was delicious, S does not usually eat oatmeal and she devoured it 🙂