Baked oatmeal

Wheat-free

Serves 4 - 6

This does take some time to cook - it's important to keep the oven low so the eggs don't curdle, but well worth it, and would be perfect weekend fare. Delicious also, with pear or blueberries (stored from summer in the freezer) in place of the apples.

3/4 cup rolled oats 1/4 cup oat kernels (groats) roughly ground 2 teaspoons whey or 1 teaspoon lemon juice. 1 cup milk 1 tablespoon melted butter 2 eggs 1/4 cup sultanas (or any chopped dried fruit) 2 tablespoons rapadura sugar 1/2 - 1 teaspoon cinnamon 1 large apple - peeled and chopped into small pieces

Add the rolled oats, ground kernels, 2 cups water and whey to a medium bowl and stir together well. Cover and leave on the bench to stand overnight. In the warmer weather, it's best to place it in the fridge.

Pre heat oven to 170C
Butter a 24cm/ 5 cup capacity baking dish

The next morning, whisk together the milk, melted butter and eggs. Add to the oats with the dried fruit, rapadura sugar, cinnamon and chopped apple and mix together well. Bake, until the centre is set, 1 1/2 - 2 hours. Serve as is, or with yoghurt.