I’ve been making porridge this way ever since I first read the argument for baked oatmeal on Serious Eats. I do occasionally make up a batch in a pan for convenience, but much prefer the creaminess of baking the oats in a custard of milk and eggs. This is usually a winter dish, but I couldn’t resist making it with a punnet of British strawberries I picked up yesterday.
Strawberry, Almond and Coconut Baked Porridge
400g strawberries, hulled and quartered
150g rolled oats
50g flaked almonds
2 tbsp desiccated coconut
1 tsp salt
¼ tsp cinnamon
425ml whole milk
Preheat the oven to 175ºc and butter a pie dish or shallow baking dish. Scatter the strawberries in the dish, followed by the rolled oats, almonds and desiccated coconut. In a medium bowl, whisk together the sugar, salt, cinnamon, egg and milk. Pour over the oats and stir gently to distribute evenly. Bake in the oven for 30 minutes until set in the middle. Leave to cool for a little while before serving.
Adapted from a recipe from Serious Eats