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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 bananas
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 Tbsp brown sugar
  • 1 cup porridge oats
  • ½ cup almond milk
  • 50 g top quality chocolate
  • ½ cup chopped blanched almonds
  • ½ cup raspberries

Method
 

  1. Preheat the oven to 190°C.
  2. Mash the bananas with the cinnamon and vanilla.
  3. Add the sugar and oats, then the milk. Combine well.
  4. Fold in the almonds, chocolate and raspberries.
  5. Transfer the mixture to 3 or 4 ramekins.
  6. Put the ramekins onto a tray and bake in the oven for 15-20 minutes, until golden.
  7. Serve warm with cream, yoghurt or custard.