This month is all about the berries. We’ve been busy harvesting berries from the hedgerow for our preserves, but we never take too many, always making sure we leave plenty for the birds, badgers and small mammals that rely on them.
This recipe is one that appeared in Olive Magazine it’s one of our favourites, it’s a great way to use up some blackberries. Doesn’t matter if you eat this for breakfast or pudding – it works just as well for either!
100g porridge oats
1 tsp baking powder
1 tsp runny honey or maple syrup, plus extra to serve
1 orange zested
1 banana, peeled and chopped
flavourless oil for the tin
ice cream or yogurt to serve and an extra drizzle of honey or maple syrup!
Heat the oven to 180C/fan 160C/gas 4. Put the oats in a food processor with a small pinch of salt and whizz until they resemble wholemeal flour. Add the baking powder, honey or maple syrup, orange zest, eggs and banana, and blend again until smooth.
Lightly oil a medium baking dish (about 15cm x 20cm and 5cm deep) and pour in the batter. Dot the blackberries over the top, pushing them into the batter slightly. Bake for 35-40 minutes or until the oats are golden brown and risen, and a skewer comes out clean. Top with a drizzle more honey or maple syrup (orange blossom or thyme honey would also work well here) and serve with ice cream or yogurt.
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