Spiced Breakfast Pudding

Version 2

If you’ve ever read my Savoury Porridge post, you’ll know I’m not the biggest fan of an average bowl of porridge, therefore when I say that this recipe is absolutely delicious, you know I mean it! This is a warming gooey bowl of spiced comfort food that tastes exactly like October would if it was a breakfast.

My favourite nutritional nugget of information about oats is that the ‘Nurses Health Study’ found that people who eat oats five or more times a week, had a heart disease risk reduction of 29 percent’, amazing! If that doesn’t encourage you to swap cereal for oats in the morning, then maybe trying this recipe out will!

I would love to know what you think of this breakfast pudding and what version you come up with so please get in touch through Twitter, Facebook, Instagram or comment on the Blog.

Spiced Breakfast Pudding
Serves 4

100g oats
1/2 tsp baking powder
3 tbsp raw honey
200ml milk
1 egg
1 tsp vanilla extract
1 tbsp coconut oil
1 1/2 tsp ground cinnamon
1 tsp ginger
1 pear, chopped
1 apple, chopped
10 blackberries
small handful berries & 1 fig (this is the topping so could be changed to suit the seasonal fruit available)
1 tbsp mixed seed
2 tbsp walnut (optional but really lovely)

  1. Put the pear and apple into a small saucepan with 2 tbsp water, cover with a lid and gently steam until the fruit is softened and starting to blend together with a fork – approx 15 minutes. Stir in the blackberries and 1/2 tsp of ground cinnamon and 1/2 tsp ground ginger, turn off the heat and leave to cool. (You could do this step on a different day – maybe when cooking dinner to speed up the prep time of this recipe. I tend to make a batch and then freeze it so I have it ready for a Sunday morning)
  2. Pre-heat your oven to 170/gas mark 5
  3. In a bowl, mix together the oats, baking powder, the rest of the ground cinnamon (1 tsp) and ground ginger (1/2 tsp)
  4. In a separate bowl whisk together the egg, milk, honey, vanilla and coconut oil until combined and frothy
  5. In a ceramic baking dish, scatter half the oat mixture to cover the bottom of the dish, then spread your cooled apple, pear and blackberry mixture over the oats as evenly as you can. Feel free to dollop, mine spread fairly well using a fork. Scatter the remaining oats over this.
  6. Pour your wet mixture over the oats then, scatter over your berries, fig, seeds and walnuts if using.
  7. Bake for 20 minutes, the oats should have absorbed all the liquid but not look dry and the fruit will have bled into the oats – delicious!
  8. Serve warm or cold and let me know what you think!

Helen x

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