Pomegrante Jewelled Cake Baked Oatmeal

Nigella Lawson. One of the many Chef's that come to mind for Christmas recipes. Every year I have to watch her Christmas recipes and dream of making them. I just never have a chance to in the holiday season and now with my new choice of 'diet' I don't attempt many 'regular' baked goods on a regular basis.

Her 'Pomegranate Jewelled Cake', seen in her shows, as well as her book 'Feast' was one I knew I could healthify.

Pomegranate Jewelled Cake Baked Oatmeal

 

Ingredients:

1/2 Cup/40g Rolled Oats

2 1/2 TBSP (20g) Ground Almonds

1/4 Tsp Baking Powder

Pinch of Salt

1/4 Tsp Lemon and Orange Zest

1 Tsp Maple syrup or sweetener of choice

1/4 Cup/60ml Milk of choice

 

Optional:

1 Egg White, lightly beaten to loosen

 

A great big handful of Pomegranate seeds, with a bit of the juice if possible

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

2. Mix all the dry ingredients, including both zests till combined. Mix in syrup/sweetener and egg white, then the milk bit by until wet but not sloppy. Pour into the prepared dish. Bake for 17-20 minutes, till firm and lightly golden.

3 Take out and let sit for a minute or two till, then run a knife around the edges and invert onto a plate. Top with the pomegranate seeds and juice. Enjoy!