|I usually eat my microwaved porridge with raspberries and apple.
I started to eat a spoonful of Sylvia's leftovers occasionally. Then I started to try a little porridge with a lot of fruit (see above) and now I really love it. We usually make porridge in the microwave.
|This baked porridge has raspberries and grated apple in it.
|This is the oat mixture before being baked.
In the future I see more experiments with baked porridge. I may even experiment with pinhead oats or stovetop porridge (as recommended in The Guardian.) Below are some ideas to guide me. I am sending this baked porridge to Elizabeth's Kitchen for this month's Breakfast Club. The theme is high fibre.
Baked porridge ideas:
Almond butter choc chip baked oatmeal - My Whole Food Life
Baked gingerbread porridge - Apples under my Bed
Baked oatmeal with almond butter - Moderato con gusto
Baked oatmeal with strawberries, banana and chocolate - Inspired Taste
Carrot cake baked oatmeal - Chocolate and Chickpeas
Favourite baked oatmeal - living.learning.eating
Heidi's baked oatmeal - Women Cancer Connect
Pumpkin pie baked oatmeal - The Oatmeal Artist
Raspberry and apple baked porridge
Adapted from Including Cake
serves 2 adults or 4 children
3/4 cup rolled oats
1 1/4 cups milk (I used soy)
about 1 cup raspberries
1 apple, peeled and grated
1/2 ripe banana, mashed
1/2 tsp honey (or other sweetener)
shake of cinnamon
pinch of salt
Mix everything together in a medium mixing bowl. Pour into a greased shallow ovenproof dish (I think mine is about 30cm in diameter). Bake at 180 C for about 25 minutes. Serve hot.
On the Stereo:
Absent Friends: Divine Comedy