Orange flour

Baked Strawberry Porridge

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Porridge has made a bad name for itself in the past – the familiar childhood memory of being tortured by it’s gluey texture and bland flavour; of having it forced upon us by mothers brandishing their trusty wooden spoon while repeating “eat up, its good for you”. Our only solace came in drowning the glutinous mixture in sugar. I was one of these children, however, in the past few months, I have been converted.

Porridge doesn’t have to be bland and cloggy. When you have mastered the perfect milk to oats ratio and added your favourite fresh fruit, porridge can be delicious and comforting to wake you up on a cold winter morning. This baked version is like a cross between flapjacks and bread pudding.

Ingredients:

320ml milk (whole is best for a creamy texture, but use semi-skimmed if you prefer a low-fat option)
1 egg
2 over-ripe bananas
1tbsp vanilla paste (or vanilla extract)
1/4tsp ground nutmeg
1/4tsp ground cinnamon
1/4tsp ground ginger
1tsp baking powder
170g rolled oats
150g chopped strawberries
honey (to drizzle)
natural or vanilla yoghurt (to serve)

Method:

(preheat oven to 180*c and grease an ovenproof dish with a little butter)

– combine milk, egg, smashed bananas, vanilla and spices in a bowl
– add baking powder, oats and half of your chopped strawberries
– pour the mixture into the dish and top with the remaining strawberries
– drizzle over honey and bake in the over for 25 mins

*serve warm drizzled with vanilla or natural yoghurt, or transform into a healthy dessert served with ice cream

**You can adapt this recipe to your own likes by adding different fruits and spices. Try adding dried fruits and nuts, or make a tropical version with pineapple, mango and shredded coconut.

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This entry was posted on February 16, 2013 by in Baking, Breakfast, Dessert and tagged , , , , , , , .
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