We found this amazing baked porridge recipe by Gizzie Erskine in Fabric magazine last year and had to share it with you!
It feels pretty nostalgic – a mix of a crumble and rice pudding it’s perfect for a late breakfast or a healthy dessert.
coconut oil, for greasing
200g porridge oats
3 tbsp oat bran
2 tbsp coconut sugar or maple syrup
½ tsp salt
2 bananas, mashed
1 litre milk or almond milk
1 tsp vanilla extract
100g raspberries toasted flaked almonds, to garnish
Preheat your oven to 200°C/Gas Mark 6 and liberally grease a baking dish with coconut oil.
Pop the oats and oat bran in a large mixing bowl. In a separate bowl or large jug, add the mashed bananas, milk, vanilla extract, sugar or syrup and salt, and stir. Pour this mixture over the oats and oat bran and leave to stand for 5 minutes, or until the oats start to absorb the liquid.
Arrange the blueberries and raspberries into the prepared baking dish, pour the porridge mixture over the top and bake for 25 minutes. Sprinkle the flaked almonds over the top, then return to the oven and continue to bake for another 25 minutes, or until golden brown on top. Allow to cool for 5 minutes, then serve with more almond milk if required.