Looking to mix up your breakfast rotation? Then this porridge is for you. It’s a bit like a pudding meets a bowl of porridge but it’s still totally acceptable to eat in the morning! It’s super comforting and is great if you need to cook for a few people as you just combine the ingredients in the dish, pop in the oven and let the heat do it’s thing.
You can tailor the porridge to your tastes, try other fruit such as dates, currants, apples, strawberries and apricots to name a few. Mix it up with the spices and nuts, try ground ginger, cinnamon or allspice, walnuts, pecans or coconut. Enjoy!
Raspberry and pear baked porridge
1 1/2 cups rolled oats (whole oats, not the quick cook variety)
1/2 cup frozen raspberries
1 small (160g) pear, chopped
1/3 cup dark brown sugar
1 teaspoon vanilla essence
1 teaspoon mixed spice
2 1/2 cups milk
1 1/4 cups Greek yoghurt
2 tablespoons slivered almonds
2 tablespoons sunflower seeds
Preheat the oven to 180°C (conventional). Combine the oats, raspberries, pear, 2 tablespoons of the sugar, vanilla, mixed spice, milk and yoghurt in a 6-cup capacity baking dish. Bake for 45 minutes. Combine the remaining sugar with the almonds and sunflower seeds. Sprinkle over the porridge and bake for a further 20 minutes or until caramelised and golden. Allow to cool for 10 minutes before serving.
Serves 4-6
