|3/4 cup||oats — porridge oats|
|1/2 cup||LANCEWOOD® Buttermilk|
|4||honey — or xylitol|
|1/2 tsp||vanilla — extract|
|1/4 tsp||Robertson's bicarbonate of soda|
|1/2 tsp||cinnamon — ground|
|lemon — halved and zested|
|1 cup||blueberries (fresh or frozen) — topping|
|2 tsp||sesame seeds|
|1/2 tsp||coconut oil|
Place all the oatmeal ingredients, except the blueberries, into a mixing bowl and stir to combine. Cover with cling film and refrigerator overnight.
Preheat the oven to 180º C.
Grease a 1 litre baking dish. Fold the blueberries into the oat mixture and spoon into the dish. In a small bowl, mix together all the ingredients for the seeded crumble. Scatter the crumble over the top and press the remaining blueberries into the batter. Bake for about 45-50 minutes or until a skewer comes out clean. The bake should be slightly more moist than a sponge cake texture.
Serve warm with Greek yoghurt and a drizzle of honey.
Serves 4 generous portions.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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