Rhubarb, Ginger & Pear Oat Bake - Recipe | Folláin
A soft, hearty traybake layered with Folláin jam for depth and just enough sweetness to keep it lunchbox-friendly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.follain.ie.
Ingredients
- 100g of Folláin Rhubarb & Ginger Jam
- 150g of porridge oats
- 50g of plain flour
- 50g of soft brown sugar
- 1 tsp of ground ginger
- ½ tsp of baking powder
- 75ml of oil (or melted butter)
- 1 of egg
- 2 tbsp of milk
- 1 ripe of pear, diced (no need to peel)
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