We do love love love porridge. Especially this heavenly tasty baked oatmeal. This porridge is divided into four layers, and it’s so awesome that the concept of a lie-in will soon be history. It’s impossible to stay in bed when the scent of cinnamon spreads from the kitchen. It doesn’t take too long to prepare, but a bit more time is needed in the oven (around 40 minutes), so save it for a Saturday or Sunday!

Oh, that’s right, listen up all you nut allergy sufferers! Usually, we make this porridge with nuts, but of course we’re out of nuts on the day we decide to write about it and take pictures, so instead we added whatever we had lying around: pumpkin and sesame seeds. Turned out perfect as well!

Baked oatmeal
(4-6 servings)

400 grams berries (thawed if frozen)
2 cups oatmeal
1 tsp baking powder
½ tsp ground ginger (or 1 tsp grated fresh ginger)
1 tbsp ceylon cinnamon
a pinch of salt
2 eggs
2 cups plant-based milk of your choice
½ tsp pure vanilla powder
3-4 tbsp honey
1 tbsp coconut oil
½ cup pumpkin seeds
½ cup almonds

Preheat the oven to 100 degrees Celsius. Spread the berries into an even layer, at the bottom of an oven-safe plate or baking pan. Combine oatmeal, baking powder, ginger, cinnamon and salt in a mixing bowl, and toss together. Break the eggs into a separate bowl, and beat the milk and vanilla into the mixture. Last but not least, prepare the nuts: combine honey, coconut oil, pumpkin seeds and nuts in a small bowl, and use your hands to evenly mix.

Sprinkle the oat mixture over the berries, pour the egg mixture over the oats, and make sure all of the oat mixture is coated. Sprinkle the nut mixture on top. Bake for around 40 minutes (aaaargh, we’re the worst at keeping track of time, but remove it from the heat when the porridge has set, and the topping is golden and crunchy).

Well, see for yourself what’s hiding underneath that lovely nut coating, First, a layer of gentle cinnamon porridge, and then a layer of delicious berries. Without a doubt worth a close-up.

Hi there, cute oatmeal. We’re gonna eat you now.

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Recipe inspiration from: Green Kitchen Stories.