I love trying new recipes for breakfast! Breakfast is my favourite meal of the day and I do tend to invest a lot of time in making my breakfasts ensuring it’s delish! I must confess that I have a sweet tooth therefore I prefer something sweet first thing in the morning. Baked porridge is a wonderful alternative to the usual bowl of porridge. Baking crisps up the outside and gives it more texture which I love! I have a similar recipe to this one here which contains eggs which are a trigger to some therefore I made an egg free alternative! This version also has a lower sugar content and relies on the natural sugars in the fruit to provide sweetness making it a healthier alternative. This recipe can be made up on those mornings when you have more time at hand or made the night before, refrigerated overnight and baked in the morning. Either way it’s delicious.
Baked Porridge (serves 3 – a bigger serving is moderate in FODMAPs)
- 80g oats (use GF if you have coeliac disease or have a gluten intolerance)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp granulated sugar
- 75g blueberries or other low FODMAP fruit such as banana or combine the two!
- zest of 1/2 a lemon (optional)
- 50g chopped nuts such as walnuts (optional- as per liking/tolerance)
- 350ml lactose free milk or dairy free alternatives
- 1/4 tsp vanilla bean paste
- 1 tbsp brown sugar
- Preheat oven to 180C.
- Combine oats, cinnamon, nutmeg, blueberries, zest and granulated sugar together.
- Mix the vanilla bean paste with the milk.
- Sit in the milk into the oat mixture and combine well.
- Pour into a baking dish and bake for 30 minutes.
- Take the dish out and sprinkle with the brown sugar.
- Set the oven on grill at the highest temperature and grill the oats for a couple of minutes until golden.
Nutritional Information for 1 serving:
314kcal, 37g carbohydrates, 10g protein, 15g fat, 4.4g fibre, 3g glucose, 1g fructose, 0g lactose