This baked gorgeous oat porridge reminds me a pie. The same tasty, easy to cook and looks fantastic at your breakfast table. Instead of watching all the time your oat porridge on the stove in order to avoid it getting overboiled, just make it smart way by cooking it in the oven.

COURSE: Breakfast, Dessert

CUISINE: Plant-based, Vegan

PREP TIME: 15 min

COOKING TIME: 25 min

CALORIES/per serving: 313 cals (carbs 55g, protein 9,3g, fat 7,9g)

INGREDIENTS/per serving

Oat flakes – 40g *whole-grain preferably

Milk – 120ml *dairy or non-dairy by your choice

Apple and pear – for decoration *berries and bananas as an option

Nuts – 5g *hazelnut and walnuts are the best for this combination

Dried fruits – 25g

Orange zest, vanilla, cinnamon and ground ginger *optional and suits very well here

Honey *optional

COOKING PROCESS

1. Pre-heat your oven to 190 C.
2. Cut the fruits in pieces leaving some for decorating the top of your pie. Mix oat flakes with nuts, cut fruits. Place it evenly over the cooking dish. I personally prefer to chop up nuts to smaller pieces to make it soften and give a flavour to all porridge.
3. Use oats and any milk in proportion 1:3. Add spices in the milk, gently blend and put the milk over the dish.
4. Add some honey, fresh apples, pears and whole nuts on the top of the porridge for the decoration. Sometimes I also add some dried fruits as plums, raisins or dried apricots, when I am in the mood or have some extra staff.
5. Bake it in the oven for 20-25 minutes.

TIPS

You can serve it together with sauce. For example, with manufactured caramel or chocolate sauce or even cook it yourself. I usually make mango-cashew sauce, which I serve in a separate dish. I also find it cool to serve baked porridge together with one ice-cream scoop.

You can make it simple way or as dessert and all the time make it different way, so your households will always be surprised and never get bored. And it will take you only 40 minutes to create a morning glory for them.

I hope it was useful and you enjoy the taste and the style together with me. 😉