Note #164 // Eat: Deliciously Ella's Baked Porridge

Part of my Be Bothered mantra, extends to getting in the kitchen more. I seem to have a habit of buying cookbooks and rarely making anything. Sidebar: same goes for the gym. All the sports bras and pretty outfits in the world, no actual visits to said gym. 

Given that I have Deliciously Ella's new book on pre-order, I thought I'd give making one of her recipes a go in anticipation of its release. I plumped for her baked oatmeal, but tweaked a bit based on what I had available. And the best bit is, you can slice it up and freeze it as I did, ready for a quick breakfast on the weekend mornings when you want that extra time in bed, or ironically, can't be bothered.

I used: a cup of rolled oats, 1/4 cup of milk, 1 very ripe banana, a pear, a cup of frozen berries, half an apple, 2 tablespoons of cinnamon, a tablespoon of agave nectar.

If you have a look at the original list of ingredients, I made a few adjustments, leaving out the walnuts (not a fan) and using frozen berries as that's what I had. I used normal milk and oats, rather than going dairy and gluten free. I left the raisins out, thinking it would make it too sweet. In hindsight, I'll defo put them in next time.

Add some boiled water to the oats and leave them to soften for 10 minutes.
Pre-heat the oven to 190c.

While the oats are softening, chop the fruit up and slice the banana.

In a larger bowl, stir the oats and fruit (leaving some of the banana bake to place on top for baking) together with the cinnamon, agave and milk.


Load the mix into a baking dish. Put the last few banana slices on top and bake for 20 minutes, and serve up (or freeze) with whatever you like! I had mine yesterday with more fruit and bio yogurt mixed with a little vanilla extract. It was SO GOOD!

I really liked this dish as it's quite versatile depending on your dietary requirements or preferences. It's also pretty great for using up fruit that's about to go bad. You can find the original recipe here.

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