A twist on the classic Turkish milk pudding that thickens with oats instead of starch, this dessert uses a sweetener rather than sugar to become a diabetic-friendly breakfast option. The whole-grain oats make the pudding both filling and fibre-rich.
Combine the milk and ground oats in a pot and bring to a simmer over medium heat, stirring constantly.
Once it starts bubbling, lower the heat and stir in the sweetener and vanilla. Keep stirring for a further fifteen minutes until it coats the back of a spoon.
Divide the hot pudding among bowls and dust with cinnamon.
Chill the bowls in the fridge for at least two hours until set, then serve.
Stir the pudding constantly while it simmers; if it catches on the bottom the oats leave a burnt smell. Allergens: contains milk and dairy.
Using ripe mashed banana instead of sweetener gives natural sweetness and a creamier texture; halve the sweetener if you go this route.
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