The mornings have turned cooler and with them my breakfasts have turned warmer.
Last month when I had a bit of time in the morning I whipped up this super satisfying coconut baked porridge (or baked oatmeal if you are reading from the other side of the pond) it’s full of all the goodies to see you through until lunch and seasonal ginger to give you that autumny vibe.
I can’t face the day without something warm in my tummy, and I’ve made baked porridge many times before after being inspired by Hannah and her Baked Oats. I’ve played around with buckwheat but this time I was inspired by pecan pie and decided to inject some toasted nuts into my porridge, I didn’t want them to go soggy inside so arranging them on top just like I would on pecan pie solved my problem and looked pretty too. Just be careful if your oven is super powerful they can turn dark quickly, so check them 5 minutes before the cooking time is up, just to be safe.
You could use normal milk as an alternative. In this case I used canned coconut milk as I had some leftover from making a chickpea curry.
- 200ml coconut milk (from a can)
- 30g porridge oats
- 1 heaped tsp flax
- 1 banana, mashed
- 1 apple
- 1 tsp ginger
- 1 tsp maca (optional)
- Handful of pecan nuts
- sprinkle of flax
- coconut milk for drizzling
- Preheat the oven to 170'c
- In a pan, mix together the oats, coconut milk, flax and the mashed banana.
- Simmer slowly over a medium heat until the milk is absorbed by the oats but still a bit runny. While your oats simmer, core and chop your apple.
- Stir the apple, ginger and maca into your oats and transfer to a oven proof dish.
- Sprinkle with the flax, arrange your pecans on top and bake for 25-30 minutes until bubbling around the edges and your flax and pecans are toasty.
- Drizzle with a little coconut milk for that fancy flourish
Have you ever baked your porridge?
Are you firmly on your winter breakfasts now or do you stick with the same thing all year?