This has recently become one of my all time favourite breakfasts – it feels much more luxurious than just a bowl of plain old porridge. It’s delicious eaten warm, straight out of the oven but it’s also great for making the night before and eating it cold with a dollop of natural yoghurt – perfect post-gym fodder! The recipe is from fitnaturally, with my own little tweaks to it.
Ingredients (makes 3 portions):
- 100g porridge oats
- 1 banana, sliced
- a handful of frozen berries
- approximately 275ml whole milk
- 1 tsp ground cinnamon
- 1 generous sprinkling of nutmeg
- half tsp of baking powder
- butter to butter the dish
- natural or Greek yoghurt, to serve
- Place the oats in a bowl and mix in the cinnamon, nutmeg and baking powder.
- Lightly butter your baking dish.
- Cover the bottom of the dish with your sliced banana. Scatter your berries on top.
- Add your oats to the dish and then pour over your milk, making sure there’s enough to cover the oats, then press down lightly. It might look like a lot of milk but if you don’t completely cover the oats the finished product will be dry and claggy.
- Bake at 200 degrees centigrade for 20-30 minutes (check after 20 – you want a golden brown top but don’t let it burn!)
Enjoy it warm, straight from the oven or, if you can resist the tempting smell, let it cool and store it in the fridge for quick and easy breakfasts on busy mornings. It will keep for a couple of days in an airtight container in the fridge. I like mine with a dollop of greek yoghurt and a sprinkling of chia seeds if I have some in the cupboard.