Apple and cinnamon porridge cake

I love this one for my own breakfast - it’s basically apple + cinnamon porridge - but whacked in the oven. The almond butter gives exposure to allergens and you can swap out almond butter for any other nut butter like cashew and peanut if you like. Ive added chia and flax as they bring more protein and also omega-3 to the table, but you can leave these out. It bakes in the oven in 25 mins- allow it to cool then slice into segments and pop some in the fridge and some in the freezer!

YOU NEED

• 1 mug oats

• 1 mug oat milk

• 1 apple, grated

• 2 teaspoons ground cinnamon

• 2 tablespoons ground linseeds

• 2 tablespoons chia seeds

• 2 heaped tablespoons smooth runny almond butter (no added sugar or salt)

• 1 banana, mashed with a fork

TO MAKE

Preheat your oven to 180 degrees. Mix all ingredients together, pour into a non-stick cake tin and bake in the oven for 25 mins or until a skewer comes out clean. Option to flip over for the final 5 mins to make it crispy on both sides. Use a knife or spatula to release the edges and then transfer to a rack to cool. Slice into sticks or wedges for the perfect baby breakfast!

Store in an airtight container in the fridge for a few days or freeze and defrost the night before you need them!

Allergens: Almond butter (almond) is a common food allergen