Overnight pear and ginger baked oats

Overnight oats are so simple yet so satisfying to make - baking them in the morning turns them into a wonderful oatmeal (perfect for when autumn is setting in here in Wales!) I had a load of home-grown pears that my parents had packed me off with after I'd visited last week, Emily brought some stem ginger in syrup into the equation and so these overnight oats were born! The addition of a little of the ginger syrup is magical - we did refer to these as "divine oats", not to sing their praises too much...

To make 4 portions of overnight pear and ginger baked oats you will need:
3 pears
1 and a 1/2 balls of stem ginger, chopped into medium sized pieces
1 and a 1/2 cups of oats - I recommend a chunky oat like Mornflake
1 cup of milk
1 and a 1/2 tbsp ginger syrup
1 tsp baking powder

If you're baking the oats straight away, preheat the oven to 180C

Chop the pears up and pop these and the sliced stem ginger in the bottom of your baking bowl.

Put the oats, milk, baking powder and ginger syrup into a bowl or jug and mix together before pouring atop the fruit.

Leave the oats covered in the fridge overnight and when ready to bake put into the oven (180C) for 35minutes, or until nicely golden on top. Perfect with a cup of OJ or a cappucino (we actually had both...it is Sunday after all!)

Comments

Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat. I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...

Beetroot soda bread

This is a super-simple loaf to make when you don't want to wait hours for it to prove. I love the pink-hue you get from adding beetroot to this loaf. It is a good loaf to make to use up the dregs of bags of flour. Beetroot soda bread Makes 1 loaf 300g beetroot (I used vacuum packed) 1 tsp fennel seeds 100ml plain full-fat yogurt 400g flour (I used 300g plain white and 100g wholemeal flour) 1 tsp sea salt 2 tsp baking powder 50g seeds (I used sesame) Preheat the oven to 220C. Puree the beetroot with the fennel and yogurt in a food processor until smooth. Mix the flour with the sea salt, baking powder and seeds. Fold the liquid beetroot mixture through this. As it comes together you can form into a ball with your hands but do not work too much or the finished loaf will be tough. Scatter some flour on a baking tray and place your ball of dough on top. You can add some more seeds to the top. Dust with flour and cut a deep cross into the top of...

Chocolate peanut butter squares

These delights came about as a result of watching cookery programmes over breakfast. Never a good idea. Luckily they're being given away to a friend so I can't eat them all myself. This recipe is courtesy of Lorraine Pascale so all credit has to go to her for creating something so deeply delicious! It's a no-baking recipe, so all you'll need is a microwave for melting and a fridge for chilling...and a blitzer if you can't be bothered with the hassle/mess of smashing biscuits up! To make a tray of chocolate covered peanut butter squares you will need: 150g butter 250g digestives (or chocolate covered ones if you're feeling particularly naughty!) 200g brown sugar (I went for dark brown sugar as it's a deeper flavour than light) 300g crunchy peanut butter 1/2 tsp vanilla extract 100g dark chocolate 100g milk chocolate Melt 150g of butter in the microwave and pop to one side Blitz the digestives and brown sugar ...

Classic Caggs

Search This Blog