Hmmm. To me, baked porridge means grey, cold weekend mornings, some Billie Holiday playing in the background, and lounging around in woolly socks and a cosy jumper. Hmmm.
This is super easy to make and doesn’t require as much attention as regular stovetop porridge. You can leave the oats to soak and then in the oven while you get on with other stuff (maybe do a quick yoga sequence like I did!). This recipe also makes for great leftovers, just warm it up and add toppings!
Baked Porridge with Blueberries and Banana (serves 4-6)
For the porridge
2 cups of rolled oats
3 tbsp chia seeds
1 tbsp cinnamon
1 tsp vanilla paste or ground vanilla
1 tsp lemon zest
1 banana, mashed + 1 whole banana
1 tbsp maple syrup
1 tsp coconut oil
1 cup blueberries, frozen
1/2 cup milk (I use almond or cashew, super creamy)
1 tbsp pumpkin seeds
A handful of pecans, roughly crushed
Yogurt (greek, goat’s or coconut yogurt would all work)
Drizzle of maple syrup
Pre-heat the oven to 180ºC.
Mix the oats, chia seeds, cinnamon, vanilla and lemon zest in a bowl. Cover with bowling water and mix in the mashed banana, the maple syrup and the coconut oil. Leave to soak for 10mins.
Cover the bottom of an oven-proof dish with the blueberries and pour over the oat mixture. Flatten out the top and decorate with a banana cut in half length-wise, sprinkle over the pumpkin seeds and crushed pecans. Place in the oven and bake for 10-15mins, or until golden brown on top.
Serve with the almond butter, yogurt and crushed pecans and enjoy this cosy breakfast.