Compote de Pommes & Vanilla Baked Oats

The days are cooler and shorter, and as the ground is slick with layers of wet leaves, autumn tell us it is well and truly here. I can find something to like in every season (a perfect summer’s day, a crunchy winter frost, the first flowers of spring, etc etc), but one of my favourite aspects of autumn is that it always feels like there is an intentional sense of slowing down and retreating inwards for the rest of the year.

Shorter days mean the dog gets walked earlier, and the evenings of snuggling up are longer. Mornings can be slower as they take their time to brighten and invite you to linger a little longer with that first mug of tea in your PJs.

Not for the first time I’m reminded how lucky and grateful I am to have my time controlled by no one other than me, the needs of my baby and the poop-schedule of my dog. Rarely do I have anywhere to be at a particular time, and I’m enjoying these days of being woken by my baby instead of an alarm, and arranging my day around her naps instead of zoom calls.

It also means I feel more able to tune into the seasonal changes. As the cooler, darker months roll in, I find I’m happy to eat dinner earlier. Breakfast changes from granola and yogurt to creamy porridge. Cups of tea multiply endlessly, and soup is a frequent lunchtime favourite. Heartier snacks (and meals in general) become increasingly important.

I am a big fan of almost always having some kind of grab-and-go breakfast/snack option on hand. These baked oats are truly one of my go-to favourites. They’re dense and oaty, and kind of feel like you’re eating cake whilst getting a wonderful hit of protein, fiber, and all the loveliness that oats bring.

I make a batch of these most weeks, storing in the fridge and eating my way through. (They also freeze well.) They’re yummy eaten alone, but also delicious warmed through with some yogurt. I don’t like mine too sweet, so increase the sweetness if you prefer.

Compote de pommes is essentially a smooth French applesauce. You can make your own, or use any applesauce. This recipe definitely works best with smooth rather than an applesauce that has lots of chunks. Lastly, certainly add cinnamon/other spices if you like. We’re not a cinnamon-loving household, so a good vanilla paste is my preferred way to add depth-of-flavour.

This batch was so good that I meant to keep taking photos of it but kept eating it instead - these were the last two slices! I could keep going but these are great for lunch boxes/travel snacks/your friend who has just had a baby/dealing with 4pm hangries.

I hope you enjoy and would love to know if you make these.

Harriet x

Compote de Pommes & Vanilla Baked Oats

• 4 cups porridge oats (*not* rolled)

• 2 tsp baking powder

• 1 cup compote de pommes

• 1 cup milk of choice (I used unsweetened almond milk)

• 2 eggs

• 1/2 tsp vanilla paste 

• 1/3 cup brown sugar

Preheat oven to 175C. Line a 11x7 inch baking dish with parchment paper.

In a large bowl, combine oats and baking powder. In a separate bowl, whisk together eggs, compote, milk & vanilla. Pour over the oats and stir to combine.

Pour into your lined baking dish and sprinkle brown sugar evenly across the top. Bake for 40-45 mins.

Allow to cool completely before slicing. Keeps in the fridge for 1 week. Also freezes well.

• This recipe also works substituting banana/pear puree/pumpkin puree for compote de pommes.

• Additions if you fancy: raisins, chopped dates, sesame seeds, blueberries.