Clementine Sunshine Baked Porridge

I think this will be the last of the recipes in the Baked Porridge Series. I may come up with more recipes in the future, but for now I want to move on to other projects – such as my next e-books. How does a chocolate or Christmas recipes book sound? 

I hope you’ve enjoyed my recipes – if you have tried any, do send me a photo via Twitter, Facebook or email. I’d love to see your creations!

And if you haven’t seen the previous recipes in the series, just take a look here, here and here, and oh, why not here and there, too. 

Serves one

1 clementine, peeled and segments separated
50 (1/2 cup) rolled oats
200ml (just over 3/4 cup) almond milk
1 tbsp maple syrup
1 tsp allspice
1/2 tsp vanilla paste
1 tbsp mixed sunflower and pumpkin seeds

Pre-heat the oven to 180ºC (356ºF). 

Mix the oats, almond milk, spices, syrup and vanilla in a small oven-proof bowl. Display the clementine segments in a circle or star-shape on top of the porridge. Drizzle over the maple syrup, sprinkle the seeds on top, and pop in the oven for 15-20 minutes. 

Cool for a few minutes before digging in. 

Which was your favourite of the baked porridge recipes in this series?

2 thoughts on “Clementine Sunshine Baked Porridge

  1. Speaking of clementines, I can’t stop devouring them daily in Paris, sweet and tangy. They were imported from an island of Corsica. I’ve never had them in my baked porridge, but after looking at them, I must try!


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