There’s hardly a morning that goes by that I don’t have a bowl of porridge. It’s my favourite food and reminds me of my childhood. My mum liked her porridge milky and with dried fruit whereas my dad always made thick and creamy porridge on the stovetop. I’ve since learnt to experiment with different grains and toppings so I never get bored.
However, sometimes you want a slightly more indulgent breakfast. Having guests or in the mood for a big Sunday brunch? This is the recipe you need for all those times.
I’ve been making variations of this vegan and oil-free baked porridge for years. I’ve tried so many different combinations but this really is the best. The raspberries and blueberries get all gooey when baked. Baked porridge ticks all the boxes from a nutritional perspective, especially due to the amount of soluble fibre (specifically beta-glucans) in oats. Berries are a fantastic source of antioxidants and the frozen ones work just as well in the recipe. You might just need to keep it in the oven for an extra few minutes.
Keep any leftovers (if there are any!) in the fridge and heat up portions throughout the week. Add a dollop of plant yoghurt to serve. I love it with coconut yoghurt and some extra berries or sliced banana. Heavenly.
- 1/2 tsp vegan butter for greasing pan
- 2 tbsp of ground flaxseed + 6 tbsp warm water
- 2 cups whole rolled oats
- ½ cup walnuts chopped roughly
- 1/2 cup almonds chopped roughly
- 1/2 cup coconut flakes
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup soya milk/ oat milk
- 6 tbsp maple syrup/ date syrup/ apple purée
- 1 tsp vanilla extract
- 1 banana chopped
- 1 cup blueberries
- 1/2 cup raspberries
- Firstly, preheat your fan oven to 170 degrees and lightly grease an 8×8-inch baking tray.
- Mix the ground flaxseed and warm water in a bowl and leave it to stand until it forms a gel-like consistency.
- Keep around half a cup of the nuts and coconut flakes aside for later. In a large, mix the oats, walnuts, almonds, and the baking powder, cinnamon and sea salt.
- To the bowl with flaxseed gel, add the soya milk, maple syrup or apple puree and vanilla extract. Whisk thoroughly.
- Pour the contents of the bowl with wet ingredients into the dry ingredients and stir to combine. Add in half of the raspberries and half a cup of blueberries.
- Add the mixture to the baking tray and top with slices of banana, blueberries and the 1/2 cup of nuts and coconut flakes you kept aside. You can also sprinkle hemp seeds or cacao nibs on top too.
- Bake for 45-55 minutes. The top should be crispy but not overly brown and the middle nick and thick. Cool for 15 minutes before serving with a dollop of coconut or soya yoghurt and extra fresh berries and fruit.