These slow-baked oats feel like a combination of the creamiest bowl of porridge you’ve ever had and a delicious rice pudding. The recipe is adapted from the cookbook How To Go Plant-Based by Ella Mills.

Serves 4.

Ingredients.

1. 200 grams jumbo oats

2. 50 grams desiccated coconut

3. 900ml plant milk (oat, almond or coconut)

4. 200 grams frozen berries (I used fresh chopped strawberries)

5. 6 tablespoons maple syrup

6. 2 teaspoons vanilla essence

7. Coconut yoghurt to serve

8. Handful of chopped nuts to serve.

Method.

1. Preheat the oven to 160C.

2. Put the oats, desiccated coconut, milk, berries, maple syrup and vanilla into a large bowl or jug and mix well.

3. Pour into a baking dish, approximately 25 x 20 x 6 cms , smoothing the top, and bake for 45 minutes, until it has a slight wobble and you can see milk still bubbling away around the sides.

4. Remove from the oven and leave to stand for 5 minutes before serving in bowls topped with some coconut yoghurt and some chopped nuts.