If you stop by here often, you will realise I have a bit of a thing for baked porridge. It’s not that I don’t like the stuff you make in a pan, far from it, but there is something extra special about a dish of oats, set in a rich custard and studded with fruit coming out of the oven. A bit like cake but, you know, not. I came across the idea for blueberries and dried apricots whilst reading the brilliantly named blog Everybody Likes Sandwiches and used the ingredients in my trusty old baked porridge recipe. You will notice that the blueberries rose to the top and the apricots sank to the bottom, but they are in there.
Baked Porridge with Blueberries and Dried Apricots
125g fresh blueberries
100g dried apricots, chopped
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 blueberries and dried apricots in the dish, followed by the rolled oats, flaked 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.