November in Helsinki usually means long dark days, often with very little sun. It is not quite cold enough yet for snow to fall and magically turn the city into a winter wonderland and spring seems an eternity away. This time of year I find myself craving easy, comforting food, preferably served in a bowl and filling enough that I won’t notice the cold. This is my favourite oven baked berry porridge. I have been refining my recipe for a while, but I think this is as close to perfection as I can get. Delicious creamy oats, sweetened with dates and with a slight tangy hit from juicy berries. I always load up my bowl with as many toppings as I can find – cacao nibs, coconut flakes, seeds, nuts, more frozen berries, dried fruit, berry powders, you name it and you will probably find it gracing my porridge. I usually serve mine with a little jug of milk that turns my porridge into a beautiful colourful mess.
How do you like to start the day at this time of year?
Oven baked berry porridge – serves 2 – 3
150g organic oats (gluten free if necessary – I recommend Myllarin)
300ml / 3 dl of plant based milk
300 ml / 3 dl water
1 apple, peeled and grated coarsely (I used royal gala)
6 dates, roughly chopped
1 tablespoon homemade almond butter
a good pinch of salt
1 tsp cinnamon
1/ 2 tsp ground ginger
a couple of tablespoons of sultanas or raisins
a couple of handfuls of your favourite frozen berries
your favourite toppings and extra milk to serve
Simply cover the oats with the milk and water and leave to soak for 10 mins. Add the remaining ingredients and mix lightly. Pour into oven proof bowls (I prefer to use slightly shallower/ wider dishes so the porridge cooks perfectly all the way through), and bake for 15 – 20 mins at 190 degrees c.