Oatmeal is not something I enjoyed as a child. My memories of porridge is that it was quite thin and watery and not very tasty at all – which is quite at odds with the delicious food I grew up with. When I began baking in my teens, I found that oatmeal was brilliant to make chewy chocolate chip cookies with. I also discovered those packets of flavoured instant oats which bolstered me up during what felt like endless sessions of binge revision. As a mother of a school age child, I knew how nutritious and sustaining porridge is for those dark, cold, wintery school mornings and set about making it delicious as well. I don’t know if this is how you make it but I put a cup of oats in a pan and toast them slightly, I then add 2 cups of milk and one of water and stir over a medium low heat until thick and creamy. I ladle a portion into a shallow rimmed bowl, shake over some cinnamon and sprinkle it with 1 dessert spoonful of Demerara sugar which goes syrupy. I peel a tangerine or a clementine and arrange the segments around the lip of the bowl like chubby rays of sunshine. Sometimes, I add some frozen blueberries to the bottom of bowl before ladling in the porridge. By the time my son gets to the table, dressed for school, the porridge has cooled down sufficiently to not delay him and I am quietly smug in the knowledge that he’s not going to be experiencing that mid morning sugar crash AND that I’ve managed to get 1 or 2 portions of fruit in him already. At the weekends, breakfasts are a more leisurely affair; eggs and sausages or french toast or pancakes but oatmeal doesn’t figure.
Until now, that is. I saw a photo for Oatmeal Casserole (which sounds a little grim, don’t you think?) on Pinterest and then surfed through several recipes for Baked Oatmeal, many of which included chocolate. This is my version which is full of healthy ingredients and tastes absolutely delicious. It’s warm, fruity, nutty and chewy. It takes about 15 minutes to put together and needs half an hour in the oven, filling the kitchen with gorgeous aromas as it bakes.. Left overs can be taken into to work or frozen in portions and warmed up in the microwave. You can chop and change the fruit and nuts to suit your palate or take into account what is in your cupboards. This is also something that you could bake in the evening during the week, to effortlessly have ready for the following morning. —Selma | Selma's Table
oats (anything but instant or quick cook)
muscavodo (or brown) sugar plus enough for a sprinkle later
orange - the zest and juice
walnut pieces – broken up to make them smaller
dried mixed fruit like cranberries and cherries or apricots and raisins or dates