‘Tis the season for BAKED PORRIDGE – The Series + Apple Pie Baked Porridge Recipe

 Apple Pie, Hazelnut Mocha, Jewelled Pomegranate and Shaved Almonds, Chunky Monkey

If you don’t follow me on Tumblr yet, you really should. I get so many great ideas for simple weekday meals and spectacular weekends desserts there (not to mention thought-provoking ideas on feminism, but that’s a story for another time).

One such idea was ‘baked oatmeal’. We don’t call it oatmeal in the United Kingdom – it’s good ol’ porridge.

Chunky Monkey Baked Porridge, Chunky Monkey variation with blueberries, Apple Pie Baked Porridge.

 The idea is simple: oats and water/milk in a bowl, stir it around, add your toppings of choice and bake for fifteen minutes. When your breakfast comes out of that steaming oven, it will be melty perfection.

I’m pleased to announce that over the course of the next few weeks I shall be sharing my favourite baked porridge recipes with you. Other recipes in this series will include but most definitely not be limited to: Chunky Monkey, Jewelled Pomegranate & Shaved Almonds, Pecan Pumpkin Pie, Hazelnut Mocha, Blueberry Buddha, … 

I have had the immense pleasure to be testing various flavour combinations lately, meaning that I have sat through many a tedious long lecture with a full and happy tummy. It’s also partly the reason I haven’t posted much lately; that, and the fact that my class has been positively snowed under with work and I’ve been busy being a muggle version of Hermione Granger. As I type this, I’m nearly ready to go back to the library, where I shall camp for the rest of the day.

Our first recipe in this series is {insert drum roll} – APPLE PIE BAKED PORRIDGE! 

That’s how this recipe makes me feel. 

If the idea of your breakfast taking so long to bake in the morning seems stupid to you, consider this: you can whip up your breakfast the night before and add your toppings in the morning, and while it bakes you can get dressed, do some stretches, take a shower, feed the cat… I usually warm up the oven three quarters into my morning yoga practice, then pop in my bowl of porridge right before I do my sit-down stretches and final relaxation. By the time I’m finished, my breakfast is ready. 

And then you mix it all up!

I know no one uses half an apple and leaves the other half browning in the fridge. Double the recipe and surprise your flatmate/spouse/sibling/parent with a steaming bowl of porridge, or just eat yo’ half an apple, ‘k?

Apple Pie Porridge

Serves one

50g (1/2 cup) porridge oats
200ml (just over 3/4 cup) liquid: half water, half milk, or all water, or all milk
1 tsp cinnamon
1/2 tsp ground ginger
a drizzle of maple syrup
half of an apple (any that is season, or your favourite – Royal Gala is what I’m using here)
1 heaped tsp almond or peanut butter

Pre-heat the oven to 180° (356°F).

Mix the porridge oats, spices, maple syrup and liquid in an oven-proof bowl. Let it stand so the oats can absorb the liquid while you prepare the topping.

Slice the half apple into half moons (about 5mm/0.2 inches thick). Carefully place them in a flower pattern on top of the porridge. Place a dollop of almond or peanut butter in the middle.

Bake for fifteen minutes. Do the dishes or something while you wait.

Let the baked porridge cool for five minutes before tucking in, or you’ll burn your tongue. You may with to pour a splash of cold milk over the porridge to thin it out and cool it quicker.

I’m curious to know – how do you save time in the mornings? Do you multi-task or take your sweet time?

7 thoughts on “‘Tis the season for BAKED PORRIDGE – The Series + Apple Pie Baked Porridge Recipe

  1. Oh yes! I made mini pumpin baked porridge bites a little while back and loved them but that's my only experience with it.
    Can't wait for all the variations, especially chunky monkey :S I'll be putting this apple pie porridge on the menu for next week. Thanks for sharing!
    I hate rushing in the mornings and the thought of a good breakfast usually manages to pull me out of bed so I can enjoy it in a leisurely fashion.


  2. I love the baked porridge collage, and I am in love with your dishware – vintage, simple and elegant. Hahaha, what a funny animation – I would feel that way, too when I see apple pie baked porridge (EEEEEEEK!!!) All of them look fantastic! I usually have toast with cookie butter or a big brunch or a big mug of English breakfast tea in the mornings. I like to multi-task!


  3. I love a good porridge! I don't have it often enough really. This looks delish. Funny that you mention about the other half of the apple because I eat half an apple every morning sliced on my toast with almond butter and cinnamon. I turn the other half apple core side down placing it on a tupperware lid I keep in the fridge just for this reason, and it stays just fine until the next morning when I finish it off. Turning it over and keeping it on a flat surface helps with the oxidation, and if it's a tad brown it's just me eating it anyway. 🙂

    I will give one of your lovely porridge recipes a try soon! Cheers


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