This porridge is sweet and creamy and the almonds give a nice little crunch. I saw this being made on the food channel and wanted to try it, so I searched my cupboards and fridge and adapted the recipe to make it with what I had available.
Ingredients 1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 teaspoon of vanilla extract
3 tablespoons of blanched almonds
100 g rolled oats
100 g of fresh blueberries
500 mls full cream milk
1 egg lightly beaten
2 tablespoons of brown sugar
1-2 tablespoons of cinnamon sugar to dust as desired
Preheat your oven to 180 degrees Celsius or 160 degrees Celsius fan forced.
In a mixing bowl add all ingredients excluding the cinnamon sugar and mix well to combine.
Add all ingredients to a bowl and mix well
Pour the porridge mixture into a rectangle oven proof dish and bake for 35 minutes.
Place porridge in a rectangle oven proof dish
When porridge is cooked, remove from the oven and sprinkle over cinnamon sugar before serving.
This can be kept in the fridge and reheated.
Spiced bakes porridge fresh out of the oven ready to dust with cinnamon sugar
In the original recipe this dish was made with one pear sliced and added to the mixture instead of blueberries. You can use other fruits that you have available if you prefer such as strawberries.
You can replace the almonds with any blanched nuts you desire.