Fruit Porridge Loaf 🫐 🍞

Fruit Porridge Loaf

Time (20 minutes)
100g porridge oats
150ml milk (any)
100g fruit purée or mashed
fruit (see list)
1 large egg
fruit for topping (see list)
Preheat the oven to 210°C (190°C fan) and lightly grease a 12-hole mini loaf tin (or a standard 900g/2lb loaf tin).
Mix the oats with the milk and your chosen fruit purée in a bowl. Whisk in the egg.
Spoon the mixture into the greased mini loaf tin and arrange your fruit on top.
Bake the mini loaves for 10-12 minutes (or a standard loaf tin for 20 minutes) until 'set'.
Allow to cool a little, then turn out from the mould or tin and serve, or cover and refrigerate for up to 24 hours.
FREE FROM: (if dairy-free milk and gf oats are used)
Some flavour options:
100g fruit purée
Mashed banana
Pear purée/mashed pear
with ginger
Apple and apricot purée
Peach purée
Coconut cream
with cinnamon
Apple purée with vanilla
Topped with...
+ Blueberries
+ Blackberries
+ Sliced apricots
+ Raspberries
+ Diced dates
Freeze the cooked loaves between sheet or grease-proof paper a container or freeze bag for up to 3 months. Defrost in the fridge overnight. Warm over low heat in the oven if required.
Recipe from @babyledkitchen
Download the app here. 

 Buy her exclusive new book here.