One porridge divides opinions – But you can scrape this one off the sides of the bowl too: “Guaranteed good”

Oven oatmeal is also suitable for those who don’t normally get excited about oatmeal. Mari Moilanen

Oatmeal shares opinions. For some, traditional morning porridge is an integral part of the start of the day, and others look at traditional porridge right up their noses.

Oatmeal made in the oven, full of juicy coincidences, divides less opinion. It almost goes from the sweet decision of the meal.

The trick to oven oatmeal is cooking delicious ingredients – large oatmeal, berries or fruits, nuts and spices – in the oven into a juicy porridge.

Baked oatmeal is open to modification. It’s guaranteed to be good if you mix blueberries, apples, raspberries or gooseberries with the oatmeal.

You can replace the milk with plant milk if you like, and the amount of sweetness can be adjusted according to taste. All baking spices, starting with cinnamon, cardamom and vanilla, are suitable as spices. Baked oatmeal also easily turns vegan and it is naturally gluten-free.

Baked oatmeal can be enjoyed immediately hot from the oven, but it is also delicious when lukewarm. Porridge is eaten with a splash of milk from a deep plate like regular porridge in a bowl, even though baked porridge has a firmer consistency. You can prepare the porridge in a rectangular baking dish or make an individual portion for each diner in a small dish.

You get the full benefit of the porridge when you prepare it as an evening snack and enjoy the rest the next morning slightly warmed, flavored with sliced ​​banana and maple syrup.

The stomach is thanking you and the mind is good!

Tips:

1. Whole oatmeal works best in this recipe and gives the porridge a nice texture.

2. Milk can be replaced with any vegetable milk. At least try almond milk, coconut milk, hazelnut milk and oat milk. Add ingredients that support the taste of milk to the oatmeal, such as coconut flakes, pineapple and crushed hazelnuts.

3. You can speed up the preparation of morning porridge by mixing the ingredients in the evening and putting the oven porridge in the oven in the morning.

4. Baked oatmeal is best when it is slightly sweet, but not dessert-like. As a sweetener, you can use sugar or different syrups, such as maple, coconut or agave syrup. The sugar-free version is sweetened with, for example, stevia sugar, a handful of raisins, dates or overripe mashed bananas.

5. Nuts are a tasty side dish for porridge. Try varying different nuts, such as pecans, cashews or hazelnuts and almonds. Fun seeds are green pumpkin seeds or sunflower seeds. Nuts and seeds do not need to be roasted beforehand, because their flavor deepens in the oven.

6. The taste of the porridge is brought with berries and fruits – frozen ones are also good –, dried fruits and coconut flakes.

Oven oatmeal

(for 4–6 people)

Baking dish: rectangular baking dish, about 21 x 28 cm

3-4 red apples

2 dl shelled almonds

7 dl large oatmeal

2 1/4 dl cane sugar

1 teaspoon of baking powder

1/2 teaspoon salt

1 teaspoon cardamom

1 teaspoon of vanilla

2 eggs

2.5 dl of milk

1.5 dl liquid vegetable oil preparation

1. Wash the apples and dice them. Crush the almonds.

2. Mix all the ingredients together in a bowl and spread the mixture in a lightly greased baking dish.

3. Bake at 200 degrees for about 35 minutes. Serve with milk.