Hot Cross Bun Baked Oats


  • 4 Carman’s Apple, Sultana & Cinnamon Porridge Sachets
  • 1 tsp. Baking powder
  • 1 tbsp. Mixed apple peel (optional)
  • 1 3/4 cups Milk
  • 2 eggs
  • 8 Lotus Biscoff biscuits, finely crushed
  • Butter, to grease tin


  • Preparation time: 5
  • Cooking time: 40
  • Serves: 4

Preheat a fan forced oven to 170ºC. Grease a 20cm round baking tin with butter.

In a medium bowl stir together the contents of the Carman’s Apple, Sultana & Cinnamon Porridge Satchets, baking powder and mixed peel. Pour into the prepared tin and spread evenly.

In the bowl whisk together milk and eggs. Pour over the oats and stir to combine.

Bake for 40-45 mins or until pale golden on top and cooked through.

Dismantle the box from the Carman’s Apple, Sultana & Cinnamon Porridge Satchets. Cut two, long rectangular strips from the cardboard and place in a cross pattern over the baked oats. Sprinkle the crushed biscuits over the top then carefully remove cardboard strips to leave a cross shape.

Serve spooned into bowls with extra milk.


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