Baked porridge with almond and chocolate
This baked porridge with almond and chocolate is vegan and gluten-free if appropriate oats are used. I normally make individual portions, so that I can reheat one every morning for my breakfast. You can use an air fryer for this recipe – set it to 15 minutes at 200C and put the ramekins into the basket.
Ingredients
Method
- Preheat the oven to 190°C.
- Mash the bananas with the cinnamon and vanilla.
- Add the sugar and oats, then the milk. Combine well.
- Fold in the almonds, chocolate and raspberries.
- Transfer the mixture to 3 or 4 ramekins.
- Put the ramekins onto a tray and bake in the oven for 15-20 minutes, until golden.
- Serve warm with cream, yoghurt or custard.