Ingredients

The following ingredients have 16 Servings
  • 300 g oats (gluten free, if you need this to be gluten free)
  • 3 teaspoons cinnamon
  • 200 ml milk (I used almond milk, but oat milk would be fine too (Cow’s milk also works if you don't need this to be dairy free))
  • 200 g cranberries (fresh or defrosted frozen ones – see note)
  • 75 g pecan nuts
  • 100 g maple syrup ((or honey if you don’t need this to be vegan))
  • Coconut oil / olive oil / sunflower oil for greasing

Instruction

  • Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
  • Grease your square cake tin with oil and line with baking paper. Grease the baking paper too.
  • Place the oats and cinnamon in a bowl and mix well. Then add the the milk and mix together until combined . The mixture will be quite stiff as the oats quickly absorb the milk.
  • Add the cranberries, pecans and maple syrup and mix thoroughly – some of the cranberries will get squished, don’t worry, that’s a good thing. In fact it is to be encouraged as it makes these porridge squares even better!!
  • Tip the mixture into the prepared tin and flatten.
  • Bake for 20-25 minutes until golden on top and quite firm if you press the middle down.
  • Allow it to cool for 5 minutes and then remove from the tin (use the baking paper to help you lift it out) and place on a chopping board. Cut into 16 squares.
  • The cranberry porridge squares can be eaten warm or cold. Once cold, store in an airtight tin. They will keep well for a few days (well, in theory!).