As a freelance designer there are days when I can work from home. The perks are getting to wear my slippers all day, listen to Michael Jackson without any objections and having the time to make baked porridge. I check my emails while my breakfast warms in the oven, then enjoy my patiently awaited bowl of oats whist perusing Pinterest, reading the news and generally procrastinating.
We all know how diverse porridge can be, and this recipe is no different. I’ve made versions using grated carrot and orange zest or pear with cacao nibs, both are winning combos. But apple has always been my favourite pairing with porridge, most likely due to a fondness for apple crumble.
This recipe serves four, but can easily be adapted to individual portions - just reduce it’s time in the oven to 18-20 minutes. I tend to add a little more milk when the porridge is in a bowl with some fresh fruit and apple purée.
Ingredients, serves 4:
For the porridge
1 cup oats
1/2 cup sultanas
2 tbsp ground flax
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 sweet apple, grated (I use pink lady)
2 cups milk (I use oat milk)
1/2 tsp vanilla extract
For the topping
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup pecan nuts, roughly chopped
1 tbsp coconut oil, melted
Preheat the oven to 180C fan. Measure out the oats, sultanas, flax, ginger, cinnamon and nutmeg into a bowl and mix well. Great the apple, skin on, and add this to the dry ingredients. Mix thoroughly before adding the milk and vanilla extract. Spoon the mixture into a baking dish, mine was approximately 22 x 14cm.
For the topping, measure out the seeds and pecans in a bowl and pour over the melted coconut oil. Mix well, then spoon the topping over the porridge, spreading out evenly.
Bake in the centre of the oven for 25-30 minutes until the topping is lightly browned and crunchy.