Porridge is one of my all time favourite breakfasts, but with the constant cooking and washing up involved in the current lockdown, a recipe that delivers a few days worth of breakfasts is far more attractive right now. I searched through Pinterest and tried a number of different bakes before mish-mashing them together to come up with the below – it’s easily made gluten free, vegan and dairy-free, depending on the toppings you choose (I find greek yoghurt is the best, but coconut yoghurt is not bad either).
This makes about 8 portions, so if you are only baking for one person, you’ve probably got a few days of breakfasts and desserts – if there’re five of you all in the same house, you might squeeze two days worth. Another bonus is you do not need any baking utensils aside from a weighing scales and ml measure – no mixers or fancy Kitchen Aids required.
- 50g ground almonds/almond flour
- 50g desiccated coconut
- 90g oats (gluten free if desired)
- 95g chopped pecans
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 80ml maple syrup
- 120ml melted coconut oil
- 300g blueberries
- 144g blackberries
Preheat oven to gas mark 4/180 degrees/350 degrees. Combine ground almonds, desiccated coconut, oats, pecans, salt and cinnamon in a large bowl and mix well with a spoon.
Melt the coconut oil in a bowl and add the maple syrup. Mix into dry ingredients. Grease or line a baking dish (8×8, 9×9, 5×12 as a general guide) and arrange blackberries and then blueberries on the base. Spread oat mix on top and smooth out. Bake for about 25 minutes, or until top crust is lightly browned. Serve immediately with a generous dollop of greek yoghurt in top. This heats up well for a couple of days, but mine has never managed to last beyond that!