Apple & Cinnamon Baked Porridge

 Apple & Cinnamon Baked Porridge

APPLE LAYER

2 tablespoons butter (or your alternative)
2 tablespoons sweetener, coconut sugar/honey/maple
4 large apples, peeled and diced OR 1 x 400g tin apple pie pilling|
1 tsp cinnamon

PORRIDGE LAYER

2½ cups rolled oats
1 tsp baking powder
2 cups plain yogurt (sub for coconut cream if DF)
2 large free range eggs, beaten
1 tsp vanilla essence

Melt butter & sweetener in a pot and add the cinnamon.  If you are using raw apples cook down for about 10-15 minutes until soft, if using pre-cooked apples just stir through and make sure the butter mix is evenly distributed.  Set aside.
Preheat oven to 180C and grease/line a small baking dish.
In a medium bowl combine all porridge ingredients and mix well.  Pour half into the prepared baking dish, spread to flatten the mix. Top with a layer of apple mixture.  Spread the rest of the porridge on top and flatten to cover.
Bake for 30-40 minutes or until the centre of the slice feels just set and is lightly browned.
Cool slightly before slicing to ensure pieces hold together. Great hot with an extra drizzle of maple or cold as a snack!

For more recipes like this see Claire's website Drink, Eat, Repeat