Porridge Cake
I put this in Instagram Stories the other day, but as we've made it a few more times since I've tweaked it a bit. This is what we are calling a porridge cake...sort of a cross between baked oatmeal and a cakey cake. It's stodgy and warm. Delicious served hot with butter or cold and on the move. I make a massive batch so that I can feed the constant cries of "I'm HUNGRY" that are on repeat around here.
4 cups (360 g) oats
4 cups (960g) milk
2 eggs
1.5 cups (300g) sugar
1 cup (130g) dried fruit
1 cup (130g) seeds
2 cups (240g) plain flour
2 tsp bicarb/ baking soda
1/2 cup (120g) oil
1 TSP vanilla extract
1. Preheat your oven to 180c/350f
2. Line a roasting tin with baking parchment (you can easily half this recipe and bake in a loaf tin)
3. This is a throw it all other recipe. Just make sure your eggs are broken up and mixed through the liquid.
4. Bake for 35 minutes or until it's baked through and brown on the top
Grab yourself a piece before the kids arrive!
Porridge Cake
Ingredients
- 4 cups (360 g) oats
- 4 cups (960g) milk
- 2 eggs
- 1.5 cups (300g) sugar
- 1 cup (130g) dried fruit
- 1 cup (130g) seeds
- 2 cups (240g) plain flour
- 2 tsp bicarb/ baking soda
- 1/2 cup (120g) oil
- 1 TSP vanilla extract
Method
- Preheat your oven to 180c/350f
- Line a roasting tin with baking parchment (you can easily half this recipe and bake in a loaf tin)
- This is a throw it all other recipe. Just make sure your eggs are broken up and mixed through the liquid.
- Bake for 35 minutes or until it's baked through and brown on the top
