Apple & Cinnamon Porridge Bake

[Chelsea (Thermie Groupie)]

Apple & Cinnamon Porridge Bake

Serves 8

Note: Needs to be started the day before it is required!

Ingredients:
200g rolled oats (I like steel cut organic oats)
handful of shelled walnuts
Lukewarm water
1 tablespoon of apple cider vinegar
2 large eggs
470g milk
1 tablespoon coconut oil
50g maple syrup
2 medium apples scrubbed and quartered
50g sultanas
1 tsp cinnamon

Method:
Chop walnuts in tmx if desired (press turbo once or twice briefly).
Place oats and walnuts in a jug or large bowl.  Pour in enough lukewarm water (and the apple cider vinegar) to just cover the ingredients.  Give it a gentle stir.  Cover with plastic wrap and leave overnight on the counter in a warm place.

Preheat oven to 180^o.
Grease a glass baking dish - I use a 18x28cm dish.
Place eggs, milk, coconut oil and maple syrup in bowl.  Mix on speed 5 until smooth (about 20 seconds).
Add apples to the mixture in bowl and chop finely on speed 7 for 15 seconds.
Drain the oat mixture in your TMX basket and then add it to the mixture in the tmx bowl.
Add the sultanas and cinnamon and mix on reverse speed 3 for 5 seconds.
Pour the mixture into the baking dish and cook for approximately 50 minutes (or until the top is nicely browned).
Let stand for 10 minutes, slice into squares and serve with yogurt.

Notes:
When cooked the top of the bake will be crispy and the middle will remain a thick porridge consistency.
I think banana would be a nice variation (replacing the apples).
This makes enough for two breakfasts for my family of four.
Use your varoma to heat and refresh the leftovers.
My kids hate porridge, but love this.

[cookie1]

Chelsea I love the sound of this. It would be perfect when the mob descend on us when we are camping.

[Amanda]

This looks just lovely!
I will have to try and remember it for later in the year - it's just a bit too hot here for porridge, no matter how much I love it.

[CreamPuff63]

I normally can't eat porridge either as it tastes like glug, but this sounds like a healthy "dessert" for brekky

[Chelsea (Thermie Groupie)]

CP63 - just a warning that the bottom of this has a bit of a glug factor so you may not be keen.  The top is quite crispy but the bottom is a thick porridge consistency (albeit a very yummy porridge). 

If the weather remains cool here I am planning to try it next week served with the fruit compote from the Christmas booklet.  Yummo!

[cookie1]

I love stodgy porridge.  I may well have to try this.

[andiesenji]

I love stodgy porridge.  I may well have to try this.

Me too!   My grandpa's cook made porridge that was "ready" when she could briefly turn the pot upside down and nothing fell out!

I loved to see a big glob plopped into my bowl, followed by a generous dollop of butter, a generous spoonful (or two) of sugar and thick fresh cream from the cream jug gently poured into the space around the blob.  I called it "the moat" and had a very technical way of eating it.  Tip of spoon into butter and sugar first, then into the thick porridge and ending with a scoop through the cream.
Absolutely delicious, tummy-filling and probably not ideally healthy but it worked well for me, I always had huge amounts of energy. 

Any leftover porridge was mixed with other stuff, made into patties and fried on a griddle (or spider, as it was called in that area) and I often had them in my lunch box at school. 

[Thermomixer]

Thanks for the recipe - always good to hear the kids like it.

My mother's family were Scottish and so had salt rather than sugar on porridge.  I love thick gluggy porridge in winter - sticks to the insides to keep you warm

[meganjane]

I normally can't eat porridge either as it tastes like glug, but this sounds like a healthy "dessert" for brekky

If you decide that this one is too 'gluggy', why don't you give Bircher Muesli a go? I'm absolutely sold on it.

This porridge bake sounds great!

[Chelsea (Thermie Groupie)]

I'm glad you bumped this one MJ.  It reminded me that I need to take the salt out of the soaking step (the oats won't soak properly with salt in the liquid).  I am in the process of perfecting a soaked baked granola recipe.  My last batch was pretty good and was crunchy with the added benefit of soaked oats. 

[meganjane]

Ooh, sounds interesting Chelsea. I have a heap of granola that I don't know what to do with. It was a Nigella recipe and it all fell apart, not at all like the lovely chunks that she broke it in to on TV!