The February Daring Cooks challenge was to make porridge of some description. Twice, actually, in order to perfect your technique. After years of seeing baked oatmeal all over the internet and wanting to try it, I finally had the opportunity! My first go was a complete bust, so we will not speak of it again. But this one was a delicious, warm, sweet success 🙂
I have never been a big fan of stove-top porridge, always needing to absolutely drown it in milk and sugar to try to make up for the texture, but this really is something else altogether. The texture is a lot like a moist cake, and the maple syrup adds such a wonderful flavour without the need for refined sugar. And served with a dollop of thoroughly decadent cream, it’s like dessert for breakfast!
Serves 8, but keeps in the fridge for several days and reheats well
Preparation 5 minutes
Baking 50 minutes
250g (2 cups) rolled oats – I used oat flakes (thinly rolled, chopped oats)
1 tsp baking powder
pinch fine salt
500ml (2 cups) milk
2 large eggs
250ml (1 cup) maple syrup
45g (3 Tbsp) butter, melted, plus extra for greasing
150g (1/2 cup) strawberry jam, warmed
strawberries, rinsed, hulled and halved
Preheat oven to 180°C (360°F) and butter a medium-sized casserole dish.
In a mixing bowl, whisk together the milk, eggs, syrup and melted butter.
Add the oats, baking powder and salt, and mix until well combined.
Pour the mixture into the prepared dish and dollop the jam into it.
Bake for about 50 minutes, until it springs back when touched and is lightly browned on top.
Serve with more maple syrup, a pile of strawberries and a dollop of cream.
Daring Kitchen blog-checking lines: For the March Daring Cooks’ challenge, Ruth from Makey Cakey invited us to start the day with something filling, warm and nutritious. We got to experiment with different techniques and flavorings to create our own perfect personal porridge.
See the original recipe here.