I have become a huge fan of porridge! It’s not something I ever ate as a kid so I’m experimenting with it now as an adult. Contrary to what I used to believe, porridge is actually super quick and easy to make with whole food ingredients. This Baked Porridge recipe is perfect for a winters breakfast, an afternoon snack or as a breakky to take on the road with you.

Bake the night before and cut into squares and pop into a Tupperware container. That way you have a handy, super nutritious and filling breakfast for those times you’re running out the door!


Baked Porridge


  • 2 cups rolled oats
  • 1 1/2 tsp. baking powder
  • pinch sea salt
  • 2 cups oat milk
  • 1 tbsp. pure maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 4 tbsp. slivered almonds or sunflower seeds
  • 4 tbsp. dried blueberries or cranberries
  • 1 tsp. ground flax seeds


  1. Preheat oven to 190 degrees C. Prepare and grease an 8 x 11 baking dish.
  2. In a large bowl, combine oats, baking powder and sea salt.
  3. In a separate bowl, combine almond milk, syrup and extract, add to dry ingredients, mix well.
  4. Add cinnamon and mix again.
  5. Transfer mixture to baking dish. Sprinkle with almonds and blueberries. Bake for 30 minutes or until golden brown.
  6. Remove from oven; sprinkle with flax seeds. Return to the oven for 2 more minutes.
  7. Remove from oven; set aside to cool for at least 20 minutes before serving.
  8. Serve warm to eat or cool in fridge and cut into squares for later.

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