Baked apple porridge with maple butter from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 10) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for coconut oil.

  • jenburkholder on October 09, 2022

    This was okay, but not great. The lemon was a weird off-note and it was on the dry side.

  • pholoppo on March 21, 2021

    Really easy and tasty - has more of a dessert vibe than breakfast. I'll probably only use half the amount of maple syrup in the oats and none in the cashew cream next time.

  • TrishaCP on December 02, 2020

    I love a good baked oatmeal and this was very flavorful. The maple “butter” is mostly maple syrup and nut butter mixed together- my almond butter had warm spices in it and it was to die for with this recipe. This recipe does one thing that I detest-asks you to make a spice blend that is way more than what you need and is specific to this recipe (“save it for future breakfasts”). It is cardamom and ginger heavy and is fine but not worth making specially for this recipe. Just use any warm fall spices/blends to your liking.

  • patioweather on November 05, 2020

    I enjoyed it a lot. I only had half as much oatmeal, so I decreased the liquid ingredients by 1/3rd and it worked out.

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