I was in a huge dilemma as to whether to save this post until next year, or to publish it now. Because although Christmas has been and gone, I am still feeling just a little bit Christmas-y. And I also have the remains of a jar on mince pie filling to use up. Also, this just tasted so good, that I felt awful not sharing it with you guys right now.
If you made my Gingerbread Baked Oatmeal, then I guarantee you will love this one. It’s still single-serve, but this time it has all those wonderful Christmas spice, orange zesty flavours, plus plump sultanas and soft cake-like baked oats. The best way to serve this is with cooked apples (you can do this in the microwave- see below ), and hot almond milk…
- 1/2 cup oats
- 1/2 cup almond milk, unsweetened
- 1/2tsp baking powder
- 40g mince pie filling (this is 2 heaped tbsp; I used Meridian)
- 1/8tsp ground ginger
- 1/4tsp cinnamon
- Pinch of mixed spice
- 1 drop vanilla extract
- OPTIONAL: hot almond milk to serve (I HIGHLY recommend this), and apple chunks (for the ones in the image above, simply chop the apple into chunks, then microwave on full power for 1 minute until tender. It’s the easier version of poaching)
- Preheat the oven to 200 *c, and grease a small baking dish.
- In a large bowl, combine the oats, baking powder, cinnamon, ginger, and mixed spice.
- Once the dry ingredients are ready, pour in the almond milk and vanilla, then beat everything together.
- Fold the mince pie filling through the mixture, then spoon into the prepared oven dish, and smooth the top over.
- Place into the oven for 20 minutes, and once golden on top. Allow to stand for 15-20 minutes (or cool completely and reheat when needed), then transfer into a bowl, pour over some almond milk, add the apple chunks if desired, and (you know the drill) dig in…