This breakfast porridge bake is packed full of nutrition to set you up for the day, while still being the comforting and tasty morning treat that'll make getting out of bed that little bit easier. It works as a way to feed the whole family, or as breakfast-prep you can refrigerate for your week ahead.
You will need
2 tablespoons ground chia seeds
6 tablespoons water
190 g/2 cups rolled/old-fashioned oats
50 g/ ½ cup ground almonds
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 ripe bananas, roughly chopped
375 ml/1 ½ cups milk of choice (I used almond)
60 ml/ ¼ cup pure maple syrup or honey
3 tablespoons melted coconut oil
2 teaspoons pure vanilla extract
450 g/1 lb. strawberries, sliced
60 g/ ¾ cup flaked/sliced almonds
Greek-style yogurt or coconut yogurt
Pure maple syrup (optional)
20-cm/8-inch square baking pan,
greased with coconut oil
1. Preheat the oven to 190°C (375°F) Gas 5.
2. In a medium bowl, make a ‘chia egg’ mixture by mixing the chia seeds and water together. Let the mixture stand for 5 minutes.
3. In another medium bowl, combine the oats, ground almonds, cinnamon, baking powder and salt.
4. In the ‘chia egg’ bowl, mash the bananas with a fork. Add the milk, maple syrup or honey, coconut oil and vanilla. Mix well to combine.
5. Add the dry ingredients to the wet ingredients and stir to combine.
6. Add half of the sliced strawberries and 40 g/½ cup of the flaked/sliced almonds to the mixture, and pour everything evenly into the prepared baking pan.
7. Top with rows of the remaining strawberry slices and sprinkle the rest of the flaked/sliced almonds over the top. Bake in the preheated oven for 35–40 minutes until set. Cut into portions.
8. Serve warm or at room temperature with yogurt and more maple syrup, if you like it sweeter. Store in an airtight container in the fridge for up to 5 days.
This recipe is from The New Porridge by Leah Vanderveldt.