Fruit Porridge Loaf 🫐 🍞

Time (20 minutes)

INGREDIENTS:

100g porridge oats

150ml milk (any)

100g fruit purée or mashed

fruit (see list)

1 large egg

fruit for topping (see list)

INSTRUCTIONS:

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

Freezing

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

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