Make Ahead

Cardamom Spiced Porridge Loaf

by:
February 12, 2010
5
1 Ratings
Cardamom Spiced Porridge Loaf
  • Serves 6
Author Notes

This is a recipe that was created to make oatmeal that could be served either as part of a /Sunday brunch or to be eaten at will for weekday breakfasts. It keeps well so if any is left after brunch it can sliced and reheated. It certainly will elevate your daily oatmeal to new heights! - sticksnscones —sticksnscones

Test Kitchen Notes

This is now my favorite way to eat oatmeal. The recipe is a wonderful blend of warming spices and comes together so easily. It's also amazingly versatile. I ate it hot from the oven for dessert, toasted with a little jam for breakfast, and, as sticksnscones suggests, warmed in a pool of milk for breakfast. It feels substantial and filling without being heavy or leaden. I could see adding chopped nuts, different fruits, and different spices. It is a wonderful treat for a winter breakfast, and I highly recommend it as an Editors' Pick. – drbabs —The Editors

What You'll Need
Ingredients
  • 3 cups Old fashioned rolled oats
  • 2/3 cup Dark Brown Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 2 ounces unsalted butter
  • 1/3 cup applesauce
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk(lowfat or whole)
  • 1/2 cup raisins
Directions
  1. Preheat oven to 350 degrees
  2. Butter a 5 X 8 Pyrex loaf pan
  3. Melt butter- set aside to cool a bit
  4. In a large bowl mix together the oats, brown sugar, baking powder, cinnamon, cardamom and salt.
  5. In a second bowl mix together the applesauce, vanilla and eggs. Slowly whisk in the milk and then gradually whisk in the butter.
  6. Add the wet mixture to the oat mixture until fully incorporated.
  7. Stir in the raisins or other dried fruit.
  8. Spread into the pyrex loaf pan and bake for 30 minutes.
  9. Serve in slices in a bowl and surround with a moat of fresh milk
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11 Reviews

Amy F.
Amy F. November 22, 2018
I followed this recipes but removed the dairy. Vegan butter and almond milk for subs. Smells delicious baking but it has been in the oven for an hour and is still not set?
 
Taylor S.
Taylor S. May 29, 2016
Quite tasty. Does tend to crumble a bit but I have no problem with that!
 
LizCo77
LizCo77 April 27, 2013
A perfect way to eat your oatmeal! I didn't have any apple sauce, so made it with almond butter instead, and it turned out great. Love it.
 
cheribarry
cheribarry February 15, 2011
I made this again this past weekend with much better results. I bought butter in sticks, which is not the way I generally purchase butter, and measured everything more carefully. I used 1/2 a stick for the 2oz. of butter. I also used dried cranberries in place of the raisins.
 
cheribarry
cheribarry February 6, 2011
I made this today but it really fell apart. It may be better when cool but nothing I could serve to company. For the old fashioned oats I used large flake oats, the kind that cook in 10 to 15 minutes. (not the quick oats that cook in about 5 minutes) Maybe I used too much butter. Is 2 oz. about 1/4 cup? I would like to make it work.
 
drbabs
drbabs February 6, 2011
Hi cheribarry. I tested this for Editors' Pick and I think you used too much butter. 2 ounces is 1/4 stick of butter. (I imagine that it's really good with so much butter, but it probably does fall apart!)
 
LeBec F.
LeBec F. January 27, 2012
babs, you're confusing us all! 2 ounces of butter is 1/2 stick, not 1/4 stick!
 
drbabs
drbabs January 27, 2012
oh, gosh, you're right. my mistake. Thanks!
 
Waverly
Waverly January 30, 2011
Wonderful recipe. I often make oatmeal with egg whites, a bit of applesauce, raisins, brown sugar, and cinnamon in the microwave for the children. It takes less than 5 minutes on busy mornings and they love it. That said, you cannot beat the homey taste of baked oatmeal. I am looking forward to making a pan of your recipe. I already know that the family will love it.
 
AntoniaJames
AntoniaJames February 12, 2010
Mmmmmm. Lovely! On the menu here this weekend!
 
Culinista A.
Culinista A. February 12, 2010
that sounds delicious!