Cranberry Bakewell Baked Oatmeal

Thanksgiving means cranberries. Lots of cranberries. Or at least that's what I can assume from all the recipes I've looked at in the last couple of weeks. This one is based on a cake from the great Nigella Lawson's 'Feast' as is my 'Orange, Cranberry and Almond Baked Oatmeal' similar in the basic ingredients but surprisingly different.

 

 

I love bakewells, because I just love jam. Especially when its baked into a sponge, or in this case, oatmeal. It took me back to the days of school dinners and jam sponge cake and custard. Smooshing my fork down, melding the 'icing' and oatmeal, it was so good. The ground almonds make the oatmeal denser, imitating the frangipane and giving texture. The cranberries, obviously much tartier than the berry jams I'm used to was delightfully refreshing.

Cranberry Bakewell Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
2 TBSP Ground almonds
1/4 Tsp Baking powder
Pinch of Salt
1/4 Tsp Almond extract
1/4-1/2 Tsp Clementine/Orange zest
1/3 Cup/80ml Milk of choice

3-4 TBSP Cranberry Sauce

Icing:
1/3 Cup yogurt of choice
1 Tsp Maple syrup
1/4 Tsp Vanilla Extract
1/4-1/2 Tsp Clementine/Orange zest

Optional: 2 TBSP Flaxseed

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix all the dry ingredients and zest till well combined. Add extract, and then the milk, bit by bit till the oats are wet but not sloppy. Spoon half the oats into the dish, use a spoon to smooth out a well in the center. Spoon the sauce into the well, making sure not to let it touch the sides of the dish. Cover it with the rest of the oats. Bake for 17-20 minutes. Leave to set for a few minutes.
3. For the icing whip the sweetener and vanilla into the yogurt till combined, then add the milk TSP at a time to a consistency you like. I made mine like royal icing. Add the zest to taste. Run a knife around your oatmeal and invert onto a plate. Pour over your icing and enjoy!