Ingredients

1 cup

oats

2 tbs

ground flax

Good pinch

of salt

2 tsp

coconut sugar sprinkled on top

2 tbs

finely chopped crystallised ginger

1 tin

apricots - part chopped and part sliced (or substitute for 3-4 fresh sliced apricots or fresh or canned pear)

1 1/2 cups

orange juice

2 tsp

organic ground ginger (use more or less to taste)

1 tsp

organic cinnamon

This recipe is reproduced by kind permission of Jo Hodson who focuses on dairy free, wheat free, vegan, egg free and sugar free recipes with porridge.

This recipe serves 2

Method

Mix all ingredients together in a medium bowl, mixing the chopped fruit through and arranging the sliced fruit on top of the mixture once spooned into the pie dish.
Sprinkle a little sugar on top as desired.
Use a medium pie dish- approx 20cm diameter (the mixture should be approx 2cm deep). Bake at 180C for approx 30 mins until the top is golden and fruit lightly browned at the edges.