I’m trying to wean my beloved away from his usual breakfast (yoghurt on granola, followed by marmalade on toast) and getting him to eat more oats and eggs, though not necessarily together! Aside from preparing for him the usual array of eggs poached, fried, boiled, scrambled or in an omelette, frittata or tortilla, I’ve been trying to jazz up porridge, preparing something we can both eat.
He generally prefers porridge made with milk topped with sliced bananas, a dollop of cream and maple syrup. This is a much healthier iteration and doesn’t require me to stand at the stove stirring. I can prepare it all the night before and then just pop it into the oven in the morning. Better still, this scales up nicely if I’m feeding a crowd and, if I’ve made too much, will happily re-heat the following day.
1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan).
2. Put the oats into a bowl and pour over the hot water which should cover the oats. Let it stand for at least 10 minutes.
3. Now add all of the remaining ingredients, mix well and pour into a baking dish. Level the top.
4. Bake for approx. 30 minutes, or until golden brown.
5. To serve, spoon into warmed bowls and, if you like top with further cooked apple chunks or banana and (more) maple syrup.
1. This tastes better than it looks. Mine’s brown because I used apples I’d cooked earlier in vanilla and chestnut honey. Obviously, cook the apples in maple syrup or with a little raw cane sugar to “keep” it vegan.
2. Of course, you can add any fruit you like to this baked porridge dish. I’ve previously made this with apricots and with plums though again, I prefer to poach the fruit beforehand. Consequently, I keep the 2 tbsp maple syrup to pour on afterwards. But then I don’t have a particularly sweet tooth. Like lots of dishes, it’s all according to taste.