A while ago I started working with a big client and therefore moved my usual home office to theirs for three days a week. Quite a change for me especially since that meant meal prepping – because unlike at home I couldn’t just make frequent trips from my desk to the fridge.
By now it has become my habit to pack a rather big and filling ‘breakfast’ (= a meal I can basically inhale while sitting in front of the computer usually sometime between 10 and 11). That keeps me full, happy and productive. Oatmeal – in just about any shape or variation – is my go-to-choice and wonderfully versatile. One recipe became my favourite lately so I decided to share it with you today!
Unlike when cooking porridge the traditional way in a pan on the stove, this version doesn’t require any pots but an oven instead – topped with a generous portion of strawberries (or some other fruit of your choice)! And when the kitchen timer goes off you have delicious porridge, no matter if you serve it straight out of the oven, with a big splash of cold milk, or cooled down in a tupperware container at the office the next day – what a treat.
Baked Porridge With Strawberries
makes 2 servings
- 100 g rolled oats
- 1/2 tsp ground cinnamon
- 300 ml water
- 150 ml milk
- 2 tbsp brown sugar (alternatively agave syrup or a sweetener of choice)
- 50 g sliced almonds
- 100 g strawberries
Preheat oven to 190° C. Wash, trim and halve the strawberries.
In a small bowl combine oats, cinnamon, water, milk, brown sugar and almonds. Mix well and pour into a small casserole dish. Add the strawberry halves evenly on top. Bake for 20-25 minutes and serve ideally fresh from the oven with a little cold milk.
Soooo good & a wonderful breakfast or power snack – it would also be great for brunch, don’t you think?
Stay sweet & HAPPY BAKING!