From Breakfast to Dessert – One Cake, So Many Possibilities
One of the best things about Jonketorp Baked Oats is that you can make enough breakfast to last for several days. Simply cut the cake into portions, keep them in the fridge and enjoy a ready-made breakfast whenever you fancy one.
For a comforting, porridge-like breakfast, warm a portion and serve it with a splash of milk. It’s especially lovely on cold mornings.
A slice also makes a delicious afternoon snack with a cup of tea or coffee. It’s filling, naturally sweet and just the thing to keep you going until dinner.
But don’t stop at breakfast! This humble oat cake can easily be dressed up as a proper dessert. Serve it cold or gently warmed, topped with plain yoghurt flavoured with a little vanilla and a drizzle of honey. Alternatively, add a scoop of vanilla ice cream or a generous helping of warm vanilla custard.
Not bad for something that started life as porridge, is it?
We’ll definitely put some out for the Gårdstomte this Christmas.
Jonketorp Baked Oats
Ingredients
- 750 ml rolled oats
- 750 ml whole milk
- 100 ml chia seeds
- 2 apples
- 2 pears
- 2 bananas
- 150 ml water
- 4 eggs
- 50 g butter
- 100 ml raisins
- 1 tsp salt
- 1 tsp baking powder
- Ground cinnamon to taste
- Ground cardamom to taste
Instructions
- Cut the apples and pears into small pieces. Put them in a saucepan with the water and cinnamon. Cover and simmer gently until soft, adding the raisins for the final five minutes.
- Mash the bananas with a fork and mix them into the cooked fruit. Set aside.
- Melt the butter. Stir in the cold milk, followed by the eggs, and mix thoroughly.
- In a separate bowl, combine the rolled oats, chia seeds, baking powder, salt and cardamom.
- Stir the dry ingredients into the milk mixture. Leave to stand for 20 minutes, allowing the oats and chia seeds to absorb the liquid.
- Fold the fruit mixture, including any remaining cooking liquid, into the oat mixture.
- Divide between two greased baking tins.
- Bake at approximately 175°C for around 60 minutes, checking after 50–60 minutes. The cake should feel set but still soft and moist – neither liquid nor completely firm.
- Allow to cool slightly before slicing. Serve warm or cold, with plain yoghurt if you like.