This was my first attempt at baked porridge. Since I couldn’t decide on just one flavour to try I ended up with 4 different versions in 8 cutesy ramekins (there are some benefits to being indecisive).
Although I never normally add sugar to my porridge, and instead rely solely on fruit etc to add some sweetness, I found this baked porridge worked best with some granulated brown sugar sprinkled on top to provide a delicious caramelised, crunchy topping.
I’m excited to share these perfected recipes in a few weeks but for now here’s a tantalising peak of the first batch. There’s a baked apple with ginger & cinnamon, a cinnamon almond crunch, a spiced seedy oats and a chocolate cocoa flavour.