So who had breakfast this morning? No, “just a coffee” won’t do. I mean food, whether it’s porridge, a bacon butty or a boiled egg, some kind of sustenance to keep you going. A bit of toast maybe? Or did you grab something sweet at your local shop or a flat pack snack from the petrol station on your way to work? Oh dear, you really do need something a bit perkier than forecourt fayre, especially if you’re going to stop your stomach doing dragon impressions at your desk (which is never a good look)!
This morning, after I had been chocolatiering all week, I really couldn’t face making anything too elaborate & wanted to make something relaxed, easy & not faffy. This is one of those “chuck it all in a bowl” kind of recipes that we all love & anyone can make these with ease – the kids or the other half that doesn’t cook (yes, even you!). I actually put a batch of these in the oven to bake while I had a shower – that’s how easy they are!
Now the kids have finished school for the Summer, get them in the kitchen & making some of these. They will learn something useful, you get to have a lie in (hopefully) & as these are portable, you can pop a few in your bag for when you fancy a snack! Ready to bake it happen? Hands washed, aprons on & here we go!
What you need:
7oz Salted Butter, chopped into chunks
8oz Plain Flour
8oz Light Muscovado Sugar
6oz Porridge Oats
2oz Dessicated Coconut or chopped Mixed Nuts (your choice here)
1 teaspoon Baking Powder
1 jar of good Jam (use whatever is your favourite or in your pantry)
A little extra Butter for smearing around the dish
What to do:
Turn on the oven to 180*C to warm up. Grease your dish with a little butter, getting into all the corners – I use a large lasagne dish, so something similar sized will do. Make sure you grease the sides too.
Tip all the dry ingredients (except the coconut & nuts) into a large mixing bowl & give them a stir to combine everything.
Add the butter pieces & rub in with your fingertips, until you have a crumble mix of what looks like moist chunky breadcrumbs. Add the nuts and/or coconut, mix in well. (You can add a few sultanas here or chopped, dried apricots – whatever you like!).
Tip half of the mix into the dish, spread around evenly & gently press down to form a nice layer on the bottom of the dish (make sure you get it in the corners).
Spread splodges of jam all over the top, then using the back of a dessert spoon smooth it out to form a nice fruity layer.
Scatter the rest of the crumble mixture on the top of the jam & press down very gently to form another even layer on top. Be careful not to press too hard, otherwise the jam will squish out of the sides!
Put the dish into the middle of the oven & bake for about 30-35 minutes, until the top is gorgeously golden & the jam is bubbling around the edges (tip: use a glass lasagne dish, then you can see what’s happening). If it needs a few more minutes, pop it back in the oven & then check again in five minutes.
Once cooked, it may look slightly risen on top – don’t worry, this will go down as it cools. Place the dish on a wire rack & while it’s still warm, run a knife around the edge of your oaty bake. Leave the whole thing to cool for about five minutes (remember, jam is like molten lava & will melt your mouth, so be patient – go & wash up or something while you wait). When cool, the jam becomes a thick, gooey & ever so luscious layer of fruitiness, so it is worth the wait.
After it has cooled, run a knife around the edge again to loosen the slice & tip very carefully onto a chopping board (it will still be quite soft). Cut into even sized slices & it’s ready to eat! If you’re not comfortable with the tipping out method, just cut it in the dish & use a spatula to lift them out individually. I get 16 good sized slices from one lasasgne dish, so there are plenty for everyone.
They should keep in an airtight container, but I have no idea how long for because they didn’t last that long! I suspect they will keep for a few days, if you hide them well. Wrap them up in a bit of greaseproof paper to take to the office, munch at a picnic or eat on the run. The best thing is you can prepare them in advance & then you have no excuses for not eating breakfast! They are also great for giving you a bit of a boost in the afternoon when you’re flagging.
If you’re taking them on a picnic, why not add a few ripe raspberries to the jam layer & drizzle swirls of melted white chocolate over the cooled slices. They make a nice alternative to a dessert & you don’t need plates or spoons, just a napkin (you all know how much I adore washing up!). These will make you very popular though, so I advise that you keep a small stash for yourself in the back of the cupboard!
So next time you want breakfast fast or a fast break, try making these sumptuous little slices for your family – be warned though, they are very moreish! Stay hungry! Aimee 😉 x