This recipe was inspired by a post I put on facebook for Pull-Apart French Toast Bread by Tastemade. It was so drool worthy but I wanted something which could be more of a breakfast dish and could also be cut into slices for the lunchbox. It took me a few attempts to get the consistency right, but here it is… my French Porridge Pie. It’s delicious warm for breakfast and great served with yoghurt but is also yummy cold as a slice for breakfast or for the lunchbox.
Ingredients
- 2 cups of oats
- 1/4 cup coconut flakes, crush up with your hands
- 2 ripe bananas
- 60g butter
- 1 tblspn chia seeds
- 2 tblspns rice malt syrup
- 1/2 tspn ground cinnamon
- 1 1/2 cups of milk
- 2 eggs whisked lightly
- 1 tspn vanilla extract
- 6 strawberries halved (or you could use other berries)
- 1 tblspn pepitas
- Maple syrup to drizzle
Method
- Pre-heat oven to 180 degrees
- Place oats into a square dish (you could use round but I use square because it makes it easier to cut into small bars)
- Add coconut flakes and mix around with your hands
- Take 1 banana and thinly slice and scatter on top of the oats and coconut
- Sprinkle the chia seeds over the top of the oats, coconut and banana
- Melt butter over low heat
- Mash the second banana and add to the melted butter
- Add the rice malt syrup and cinnamon to the banana butter mixture and stir until the rice malt syrup has melted and combined. Remove from heat
- Whisk together the milk, eggs and vanilla extract
- Pour milk mixture into the butter mixture, and stir to combine
- Pour the buttery goodness over the oat and use a spoon to push the oats around to make sure they are all wet
- Place the halved strawberries over the porridge pie
- Sprinkle the pepitas randomly over the top of the pie
- Drizzle lightly with maple syrup over the top of the pie (I just did a zig zag motion)
- Bake in oven for 30-35 minutes until golden and not quite when pressed in the middle
- Take out and allow to rest for 10 minutes before serving warm
- Allow the pie to cool before cutting into bars or slices for the lunchbox (it’s easier when it’s cooled)
Freezing and Storage
At the time of publishing this, I haven’t tried freezing this pie but I will and then update the post. But I really can’t see any reason why it won’t work. I’ll keep you posted. Store in the fridge in a sealed container.
2 Other Ways
- To make this more of a dessert pie, you could stir through some chocolate chips or cacao nibs and serve with ice cream
- To make this more like a bread and butter pudding, add some raisins at step 3