to know your oats. { baked porridge with pear, nutmeg and maple syrup }

seems like I couldn't let you leave breakfast unfinished! you got the drinks, now here's the real deal meal. baked porridge, lending inspiration from Gordon Ramsay's recipe - after all, he is a Scot, he knows his oatmeal - with a slight twist. this meal is perfect for cold winter days, takes less than one our to put together and is an ultimate confort food for breakfast! huge plus side of its preparation: you can multiply the recipe several times without a pinch more fuss if you need to feed a crowd! just scroll down to get to the juicy details ;)

porridge de forno
com pêra, noz moscada e maple syrup.

(serve 1 para brunch ou 2 para pequeno-almoço)

40g de aveia em flocos

40g de aveia integral

100ml de iogurte natural cremoso

250ml de leite

1 colher de chá de maple syrup

1 pêra madura, descascada, sem caroço e cortada em pedaços pequenos

50g de passas

baunilha moída q.b.

noz moscada q.b.

1/2 colher de sopa de açúcar amarelo

Pré-aquecer o forno a 180ºC

Misturar a aveia com a baunilha, amaciando tudo bem entre as pontas dos dedos.

Juntar a pêra e as passas. Incorporar o iogurte, o leite e o maple syrup, temperar com a noz moscada a gosto.

Levar ao forno cerca de meia hora, ou até o líquido ter sido absorvido. Polvilhar com o açúcar amarelo e gratinar na grelha mais uns 2-5 minutos.

Servir quente.

~

baked porrigde
with pear, nutmeg and maple syrup

(serves 1 for brunch or 2 for breakfast)

40g rolled oats

40g old-fashioned oats

100ml creamy plain yogurt

250ml milk

1 tsp maple syrup

1 ripe pear, peeled and cored, diced

50g raisins

ground vanilla

ground nutmeg

1/2 tbsp brown sugar

Pre-heat oven at 180ºC

Mix oats and vanilla; use fingertips to rub them together.

Add pear and raisins. Mix in yogurt, milk and maple syrup. Season with nutmeg.

Bake for about half an hour, or until the liquid has been absorbed. Sprinkle with brown sugar and place under the grill for another 2-5 minutes.

Serve warm.