Baked Porridge

by Natalie Shaw

Baked oatmeal/porridge is not new, nor is it a recipe I am claiming as my own, but it is, AMAZING. I have tried and combed through many recipes for this baby and I have got my inspiration from so many sources it would be impossible to name them all or choose just one that has made this possible, so I'm not even going to try. Take this as it is, and hand it down to your favourite people - anyone you have beef with clearly doesn't deserve this greatness. They can eat their words - yes I went there. Anyway! Below you will find the super easy recipe for Baked Porridge. BTW - "by the way" for all those who just aren't up with the lingo, shame on you - you may notice that many recipes of this variety call for baking soda or powder, and mine does not. Trust me when I say - it makes no difference. None, nada, nothin.' So get a bakin' friends!


  • Approx 75g of your choice of: Oats (if you are not allergy prone, don't brag about it please), Certified Gluten Free Oats if you are able to get your hands on these, or as I use, Rolled Brown Rice Flakes (Lowan's) or "Monster Muesli Free and Lo." Note, you can vary the portions as many recipes only call for 50g (I find this far too small) or you might be extra hungry and what to increase. I am simply placing the amounts of what I used when I made this last.
  • 80g Banana / 1 large
  • 110ml Almond Milk (or your choice of milks)
  • Extras - Blueberries, Rapsberries, Pecans, Pumpkin Seeds, Peanut Butter/Almond Spread, Cinnamon and/or your choice of a sweetener such as sugar, rice malt syrup, maple syrup etc.


  1. Place your oats/flakes and milk into a bowl to soak. You can do this overnight or simply let it soak while you get everything else ready - it doesn't need much time.
  2. Mash the banana leaving some slices for topping.
  3. Stir the mashed banana into the oats and milk
  4. Give an oven proof dish a light spray of Canola Oil and transfer your mixture in. You may want to add Peanut Butter/Almond Spread or any other spreads in now or you can do as I do when adding a spread - dollop on top at the end - up to you! I do however, place the remaining banana slices on top of the oats, gently pushed in.
  5. Bake in the oven for approx 20-25 minutes - it will start to go golden.
  6. Take out and top with what ever your heart desires, and devour. Personally, I like a good heaping of ground cinnamon and a sprinkle of pumpkin seeds - but hey, everyone's different. Go forth and experiment!

Note: This is super addictive and after one bite you may or may not forget that it just came out of the oven and burn your tongue in all the excitement. I speak from experience. Go easy ladies and gents, the oats aint running away!

Don't forget to tag me in your creations! @natalieshaw_xo

Next time, I'm stuffing a capsicum - stay tuned! :) x x x