This porridge is just as good in summer as it is in winter. Serve it hot or cold.
Makes 10 serves
2 cups traditional rolled oats
1/2 cup brown sugar
1 cup walnuts
1/2 cup sultanas
2 teaspoon baking powder
2 teaspoons cinnamon
2 large eggs
2 cups milk of your choice
2 teaspoon vanilla extract
4 tablespoons (60g) unsalted butter, melted
2 apples peeled and cut into 2cm cubes (about 2 cups)
Preheat the oven to 170C.
Grease an 30cm baking dish with extra virgin olive oil.
In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, sultanas, baking powder and cinnamon. Mix well.
In another bowl, whisk the eggs, milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oat mixture over top and spread evenly.
Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set.
Serve warm or cold with natural Greek yogurt.