Breakfast | Snacks | Special Occasions

Gingerbread baked porridge

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.

prep time
cooking time
Recipe by Christie Connelly


2 cups (180g) rolled oats

2.5 cups (625ml) Vitasoy Oat 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 Milky or Vitasoy Original can we substituted.


  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.