I love porridge, and I love baking – so combining the two can only bring happiness. This may look like something that you would have to wait for the weekend to pull together, but fear not – this baked beauty is completely achievable on a Tuesday morning with a small amount of organisation. I normally pop it into the oven before jumping in the shower, and it is forgiving if you leave it in the oven too long, which is fantastic when I get distracted with the morning chaos.
Full of protein, healthy fats, B vitamins, magnesium and antioxidants, it’s the perfect winter breakfast for a calm and nourishing start to the day. Feel free to mix up the fruit and nuts as you like.
1/2 tbsp coconut oil
1 banana, chopped
1 cup oats
1/2 tsp vanilla
1/4 – 1/2 tsp ground cinnamon
1 cup milk of your choice
1/2 cup coconut milk
3/4 cup frozen berries (or fresh if in season)
1/2 cup walnuts, roughly chopped
Smear the bottom of an oven safe dish (or separate ramekins) with the coconut oil, and lay the banana slices out over the top.
Sprinkle in the oats, vanilla, cinnamon and milks.
**To speed up this recipe even further, at this point you can cover, pop into the fridge and leave overnight. If not, just follow the recipe as normal.
Add the berries and walnuts, and bake at 170ºC for around 25 minutes (or 10-15 minutes if you prepared the night before).
Serve with yoghurt or coconut yoghurt, or extra fruit and nuts as you like. You may like to add a little drizzle of maple syrup or honey also if you like things a little sweeter.