2 cups rolled oats
2 free-range eggs, lightly beaten
1¼ cups full-fat coconut cream or almond milk
1½ teaspoons good-quality vanilla extract
¼ cup coconut sugar or light muscovado sugar, plus an extra teaspoon for sprinkling
¼ teaspoon ground nutmeg
2 ripe pears, cored and sliced (I used beurre bosc)
1½ cups coconut cream
1½ tablespoons cornflour
1 cup almond milk
1 teaspoon vanilla paste
3 tablespoons coconut sugar or light muscovado sugar
3 free-range egg yolks
Preheat oven to 180°C.
Combine all the ingredients (except pear) in a bowl and mix well.
Grease an ovenproof dish really well. I used a 22cm-round skillet.
Pour in half of the oat mixture. Tile the top of the batter with half of the pear slices. Pour the remaining batter on top and top with the remaining pear. Sprinkle with the teaspoon of sugar. Bake for 45 minutes until lightly firm and golden on top.
Leave to sit for 15 minutes before serving. Cut into slices and serve with Coconut Custard, if desired.
Cook's note: Leftover baked oatmeal will last 2 days in an airtight container in the fridge. Gently reheat in a warm oven or enjoy cold.
Combine ¼ cup of the coconut cream with the cornflour and whisk until a smooth paste.
Place in a medium saucepan along with the remaining coconut cream, the almond milk, vanilla and sugar. Cook for 5 minutes over a medium to low heat. Do not allow to boil or simmer heavily as this will split the custard.
Combine the egg yolks with 3 tablespoons of the warmed milk in a small dish and whisk. This will ensure the egg yolks can be added to the pot without scrambling.
Pour into the pot and whisk vigorously. Continue stirring for 5 minutes over the heat until the custard is thick and smooth.
Set aside to cool for 15 minutes before serving.
Cook’s note: Cold custard will last 2 days in an airtight container in the fridge and can be gently reheated on the stove over a low heat.