Fig and Blueberry Baked Porridge


1 cup of organic rolled oats
1 cup of blueberries
1/2 cup of almond milk
1 tsp vanilla bean paste (or essence)
1 tbsp of cashew butter
4 fresh figs
1 tbsp maple syrup
A handful of walnuts

Pre heat the oven to 180 degrees.  Place the oats into a bowl and cover them with boiling water, soak them for ten minutes or until the water has been absorbed and the oats are soft.  If there is still a little excess water that’s fine, if anything it means the porridge will remain moist after its been baked.  During this time mix together the peanut butter, vanilla essence and maple syrup and crush the walnuts into small bite size chunks.  Stir the almond milk, peanut butter mix, blueberries and crushed walnuts into a baking dish with the soaked oats.  Slice your figs and add them on top with a little bit of extra syrup to caramelise.  I like to add a sprinkling of whatever ingredients make the dish look pretty (totally unnecessary).  Then bake for 20 minutes until the top has slightly browned.


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