As you’ll have seen from my last post about our time in Glasgow a couple of weeks ago, we went to see my parents in Scotland over Easter. Before the rest of the talk about my time there I wanted to do another recipe, which I know have been rare over the last few weeks (oops). On my Birthday in March I had a day off and spent it being a tourist in London. We went to Dishoom for lunch and checked out the Wildlife Photographer of the Year exhibit at the Natural History Museum, but before we did any of that we grabbed breakfast from the Nordic Bakery. We specifically went for their cinnamon buns which are excellent, but while in there the Blueberry & Raspberry Oatbake caught my eye.
I did some digging online (as I knew they had a book) and managed to find the recipe recreated by a couple of people as loaf cakes. I wanted it to be more like a giant tray-bake which is how it was in the cafe, which makes it perfect for sharing as a breakfast treat. I decided i wanted to bake it for my family as breakfast on one of our days up in Scotland. This meant doing a practice bake beforehand, which obviously was such a shame, to make sure it was do-able in the morning, and hey, of course it was. So when my parents were off picking my sister up from the ferry I rustled this up so we could all sit around and have breakfast looking out of the window at the rain and planning just where we were going to go for a walk and get drenched. Although just before we started baking it the rain had a break so we popped out to admire the view with a brew:
This pudding uses a ton of fresh fruit and oats, so while it’s still cake-like and sugary there’s enough in there to make it breakfast friendly, and the cost of the berries alone means you’ll probably only do it as a treat anyway. People were licking the bowl after having seconds, which I always see as a good sign. This comfortably served 6 people and was great warm. I’d recommend serving with some form of cream or ice cream if you’re feeling particularly decadent.
- 100g rolled oats
- 300ml hot milk
- 100g unsalted butter, at room temperature
- 60g caster sugar
- 50ml honey
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 120g plain flour
- 1 tsp baking powder
- 1 punnet blueberries
- 1 punnet raspberries
- Soak the oats in the warm milk for at least 20 minutes.
- Preheat the oven to 180°C(160°C fan assisted) line a 35cm X 24cm deep tray with greaseproof paper.
- Sift the baking powder and flour together, set aside.
- Cream the butter and sugar together until light and fluffy before beating in the honey and vanilla.
- Follow this by beating the egg into the mix.
- Fold the flour mixture into the egg mixture. Then drain off any excess liquid from the oats and stir them through (if there isn't that much left then don't worry too much about draining it off).
- Spread this out in the prepared tin, then cover the top evenly with the fruit. If you want you can sprinkle the top with light brown sugar.
- Place in the center of the pre-heated oven and bake for 50 to 60 minutes until a knife inserted into the center comes out clean.
- Allow to cool for at least 10 minutes before serving. This is great on its own but would go very well with cream or ice cream, perhaps even custard.