I woke up craving something new and really delicious this morning - I didn't even know that was possible! I have seen a lot of baked porridge recipes but have never tried any as I always think why wait half an hour for porridge when you can have it in 5 minutes?! Well this morning I answered my own question...
This porridge is just so wonderfully warming yet still light enough to enjoy on a summer morning. The sultanas are so wonderfully sweet and chewy and the banana caramelises to give a sweetness to your bowl. I topped mine with half-thawed frozen blueberries and fresh strawberries for added summery goodness!
what you’ll need
1/2 tbsp nutmeg
1 tbsp ground cinnamon
1 banana (I used frozen but you can use fresh - the browner the better)
1 handful of sultanas
1 tbsp of ground flax
10 tbsps of oats
almond milk (around 500ml)
To top - all optional
honey or maple syrup
what to do
First of all, set your oven to 180°c.
If you are using frozen blueberries, take them out of the freezer and leave to one side to thaw while you make the porridge. This should mean they are partially thawed by the time the rest is ready!
Place your oats, cinnamon, nutmeg and ground flax in a bowl and stir until the oats are evenly coated. Cut the banana into small pieces and mix these and the sultanas into the bowl.
Pour the mixture into a baking dish and add the milk. There should be a nice layer of milk on top of the oaty blend. If it all absorbs very quickly while cooking, you can always add a little more.
Place the dish in the oven to bake for about 20 minutes or until brown on top, adding more milk if needed.
Serve with your choice of toppings and enjoy!