Our Baked Porridge is delicious, easy to make, can be made in advance, is good for you and is the closest thing to pudding for breakfast I can think of. Whats not to love?
I am a porridge eater, I have eaten porridge as long as I can remember. Lots of it great; Flavahan’s oats soaked overnight and stirred with loving care over the range with full fat milk added until the perfect consistency has been reached. Others have not been so great, from those made with water (why) to the volcanic bowls that I made in the office microwave on winter mornings. Still better than anything I could buy locally at well known sandwich and coffee outlets!
All this stopped when I discovered Baked Porridge. Delicious, easy to make, can be made in advance, is good for you and is the closest thing to pudding for breakfast I can think of. Whats not to love? As a lady at The Retreat Essex said to me, “I don’t eat porridge, I have NEVER eaten porridge but I will keep eating this porridge”.
I make a batch of this porridge 2-3 times a week, when the oven is on for something else. It keeps happily in the fridge covered and travels well for anyone commuting.
Finally you can spice this how you like, cinnamon is an obvious choice and nuts are great sprinkled on top.
RECIPE - SERVES 6
200g porridge oats
100g dried fruit – I like to mix raisins and cranberries
600ml boiling water
2 sweet apples chopped into small cubes
2 tsp soft brown sugar
1. Pre-heat the oven to 200C/180C fan
2. Place the oats and raisins in the baking tray or pyrex dish you are going to cook the porridge in and mix, add the boiling water, mix well and leave to stand for 10 minutes until the oats have soaked up the water
3. Once the oats are soft add the chopped apple and milk and stir well.
4. Top with the brown sugar and bake for 20-25 minutes until the top is golden brown and the porridge cooked
To make it even more luxurious serve with a spoon of double cream drizzled on top.