How To Make Blueberry And Almond Porridge Bake
By baking the berries and nuts into the porridge you’ll get juicy flavour bursts and moreish crunch in each and every spoonful. Simply delicious!
Equipment
- Large mixing bow
- Oven proof dish
Ingredients
- 200 grams Stoats unique Scottish porridge
- 200 grams blueberries
- 60 grams roughly chopped almonds
- 1 lemon, zested
- ½ teaspoon cinnamon
- 500 millilitres milk of choice
- Drizzling of Honey
- 2 tablespoons coconut oil
Instructions
- In a large mixing bowl, combine the unique blend oats, lemon zest, cinnamon, and milk, allowing it all to soak for 10 minutes.
- Lightly grease a ceramic dish or tray with coconut oil. This will help you avoid a hefty washing up job later!
- Combine the soaked oat mixture with most of the berries and almonds, retaining some of each.
- Transfer everything to the dish, and sprinkle the remaining berries and almonds on top. Dot little bits of coconut oil over the surface as evenly as you can, and finally swirl a spoonful or two of honey over all that oatty goodness.
- Bake at 180 degrees for 20-30 minutes or until golden brown.
- Serve the bake into bowls and top with extra honey, a few fresh blueberries, and cold cream.
Notes
To Make this breakfast recipe gluten free use gluten free oats. To make this recipe dairy free use alternative milk like almond, oat, soya or coconut milk.
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