Nectarine and Blueberry Baked Porridge

Nectarine and Blueberry porridge | Serves 2

Dry ingredients:

  • 1 cup oats

  • ½ tsp cinnamon

  • ½ tsp cardamom

  • ½ tsp vanilla

  • ½ thumb size grated ginger (or ½ tsp ground ginger)

  • ½ tsp baking powder

  • pinch of salt

Wet ingredients:

  • ½ cup frozen blueberries

  • 1 nectarine – grated (Just about ripe is perfect)

  • ¼ cup oat milk

  • 1 tbsp chia seeds with ¼ cup water – leave for 15 mins

Topping:

  • 1 cup of mixed nuts of your choice (I used whole almonds and cashews)

  • 1 tbsp honey

  • 1 tbsp coconut oil

Method:
Firstly, mix the chia with water and leave in the fridge for 10 minutes. Combine all of the dry ingredients in a bowl and mix well. Grate the nectarine and mix it in with the dry ingredients. Now take your chia from the fridge and add the ¼ oat milk, mix well.

For the topping, crush your chosen nuts and add them to a separate bowl. Heat both your coconut oil and honey so they are soft and combine with the nut mixture.

In a small baking tray add the frozen blueberries so they are at the base of the dish, then adding your oat and nectarine mixture so they are covering the blueberries. Spread your nut mixture evenly over top. Bake on 180° degrees for 25 minutes or until the nut topping is golden.

I like to add a little dollop of coconut yoghurt to mine, alternatively add your choice of milk or yoghurt.

Enjoy your oats!

 

 

Anna Campbell