Start a cold morning with a warm bowl of baked oats, sweet enough to brighten your day, but nutritious enough to get you through until lunch.
By Blandine Wilcox
All I’ve wanted in the mornings recently have been warm breakfasts. When it’s dark and cold outside, this seems to be the only way to start the day. A bowl of something warm and comforting. I love tuning in with the seasons and adapting the way I eat accordingly.
Oats slowly release their energy throughout the morning, easily keeping you going until lunchtime. I also used a fruit that I had kind of forgotten about: quince. I remember that my grandparents had a big quince tree in their back garden, but I hadn’t seen or eaten quince for years. At first sight, you’re not really sure whether they are a big lemon or a misshaped apple or pear. However, when cutting into their tough flesh, they are definitely recognizable. They are most often found in jams/jellies or paste form. I like to mix them with apples and cook them in a compote, for an easy no fuss dessert, or like here, steam them and use them as the base for a delicious warming autumn breakfast.
- 4 quinces
- 3 apples
- 180g (6.3 ounces) small rolled oats
- A pinch of salt
- 1tsp baking powder
- 2 eggs
- 500ml (17 ounces) plant milk (I used sesame milk)
- 1 red apple
- 1tbsp nut butter (such as peanut or hazelnut)
- 1tbsp honey
- Peel, core and chop the quinces. Steam them for about 20min, until tender. Add the apples and steam for another 5min. Spread across the bottom of an oven dish.
- Preheat the oven to 180°C.
- In a bowl, mix the oats with the salt and baking powder.
- In another bowl, beat the eggs with the plant milk. Add to the dry ingredients and mix well. Spread over the quinces/apples.
- Core the red apple and slice it into thin slices. Spread them over the dish and put in the oven for 30-40min until cooked and fragrant.
- In the meantime, mix the nut butter and honey in a small bowl. Add water, 1tbsp at a time until you obtain a smooth runny sauce. When taking the dish out of the oven, drizzle the sauce over the oatmeal. Serve warm.