The greatest part about baked porridge (other than the taste) is that you can’t get it wrong, unless of course it burns in the oven. Once you have the ratio of milk and oats you can add almost whatever you like and simply leave it to bake. I’ve made this recipe with creamy superfood ingredients like bee pollen and maca powder because they go so well with the cashew butter. If you don’t have either of these superfoods, make it anyway, it will still taste amazing and keep you satisfied till lunch.
Maca powder has many health benefits because it is filled with iron and vitamins B, C and E. Athletes also use it for peak performance because it increases energy and stamina. Bee Pollen is rich in protein (approximately 40%), amino acids, vitamins and folic acid. It is actually more rich in protein than any other animal source of equal weight. You can get both of these from Honest to Goodness and Heswall Health in Heswall. You only need to use a tsp of them at a time so while it can feel expensive to buy them at first, they last for a super long time. Also, B n M in Liscard has mini coconut milks which are perfect for a breakfast like this so you don’t have to open a 400ml can and leave the rest in the fridge.
1 cup of oats
1/2 cup of coconut milk
1/3 cup of raisins
1 heaped tbsp cashew butter
1 tsp maca powder
1 tsp bee pollen
1 tbsp agave syrup
1 banana (1/2 mashed and 1/2 cut into slices to put on top)
Pre heat your oven to 180degrees. In a large mixing bowl pour in your oats and cover them with boiling water (so the water comes just over the oats) then wait for 5-10 minutes until the water has absorbed. I think its better when there is still a bit go water left because then the oats definitely wont dry out in the oven. Add your coconut milk, agave syrup, mashed banana, cashew butter, maca powder, bee pollen and raisins. Pour into a baking dish and put it in the oven for 15minutes.