Blueberry coconut baked porridge

    8 hours 40 min

    Bake your porridge for a quick but equally warming and hearty breakfast. The best part is the porridge is portable - easy to take to work or school - and you can make it on a Sunday to have throughout the busy week.

    5 people made this

    Serves: 6 

    • 320g steel-cut oats (pinhead oats)
    • 4 tablespoons plain yoghurt
    • 3 1/2 tablespoons buckwheat flour (optional)
    • 100g desiccated coconut
    • 3 eggs
    • 55g butter, softened
    • 2 tablespoons maple syrup (optional)
    • 1 tablespoon ground cinnamon, or to taste
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 150g blueberries

    Prep:15min  ›  Cook:25min  ›  Extra time:8hr  ›  Ready in:8hr40min 

    1. Combine oats, yoghurt and buckwheat flour in a bowl; pour in enough water to cover. Place in the fridge for 8 to 24 hours.
    2. Preheat oven to 190 C / Gas 5. Grease a 20cm (8 in) square baking dish.
    3. Drain water from oat mixture. Add coconut, eggs, butter, maple syrup, cinnamon, baking powder, vanilla and salt and mix well; fold in blueberries. Spread mixture into the prepared baking dish.
    4. Bake in the preheated oven until cooked through, 25 to 30 minutes.


    You don't want instant or quick-cooking porridge oats for this recipe. If you can't find steel cut oats, also called pinhead oats, use jumbo rolled oats.

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