Recipes
Peach-and-Raspberry-Eton-Mess

Gingerbread baked porridge

Gingerbread baked porridge

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Who has time to slave over a hot stove in the morning? No one! Make this porridge in one go in the oven and then decorate with a cute face to make it fun. It’s also a great way to use up leftover spices and dried fruit from your holiday baking.

Ingredients
  • 2 cups (180g) rolled oats
  • 2.5 cups (625ml) Vitasoy Oat and Almond Milk + extra to serve if desired
  • 1 cup cold water
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon molasses
  • currants or mixed dried fruit, to serve

Vitasoy Soy & Almond Milk, Vitasoy Soy Milky or Vitasoy Original can we substituted

Instructions
  1. Heat the oven to 200C. Place the oats, 2 cups of the milk, the water, spices and molasses into a 1.25L oven proof baking dish and stir to combine.
  2. Cover with a lid and bake for 30 minutes until the liquid has absorbed and the oats are tender. Stir in the remaining 1/2 a cup of milk and then spoon into bowls.
  3. Decorate with currants and serve with extra warm or cold milk if desired.