Sunday, 27 February 2011

Baked Porridge

A few weeks ago, it was National Breakfast Week. On The Archers, everyone was having breakfast - bacon butties, Full English, porridge, cereal, you name it. The following week, I was on half term. While visiting my parents, and flicking through one of my mum's magazines, I found this recipe for baked porridge.

Porridge is one of those things that you eat because you feel you should. It's true, it does keep you filled up much longer than cereal or toast, but it also takes ages to cook. I'd much rather have those extra 10 minutes in bed than stirring oats in a saucepan only to have to leave half of it because it's too hot to eat. To be honest, my breakfast is more often eaten at my desk in an effort to beat the rush hour traffic.

But when I saw this recipe, I really wanted to give it a go. It's by Bill Granger, that super-healthy Aussie chef, and although it does have some sugar in it, its very little compared to your average breakfast cereal. But the best thing about this baked porridge is the taste. It's so much better than that claggy, grey, sawdusty taste that stays with you all day. This porridge doesn't taste healthy.

My plan, at some point, is to bake this on a Sunday, and then to take it in tupperware to work, where I can eat it at my desk. That hasn't happened yet, but I'm working on it.

135g porrdge oats
75g sultanas
1tsp vanilla extract
1/2 tsp ground cinnamon
Sea salt
3 tbsp soft brown sugar
750ml milk

Optional: Add 75g roughly chopped hazelnuts or pecans
Optional: Substitute up to 150ml milk with double cream.


1. Preheat the oven to 150C/Gas mark 2.
2. Scatter the oats, nuts (if using), fruit, vanilla, cinnamon and a pinch of sea salt into a baking dish.
3. Add 1 tbsp of the sugar and toss it all together.
4. Pour in the milk (and cream if using) and bake for 45 minutes.
5. Sprinkle with the remaining sugar and put back in the oven for another 15 minutes.
Serve with stewed fruit.