baked berry porridge

WITH COCONUT

If you need to make breakfast or brunch for a crowd, this is ideal: creamy porridge exploding with berry flavour, without the hassle of stirring a pot.

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SERVES: 6

PREPARATION: 10 minutes

COOKING: 45 minutes, plus 5 minutes cooling

vegetable oil, for brushing

150 g (5½ oz/1½ cups) rolled (porridge) oats

80 g (2¾ oz) wholemeal (whole-wheat) flour

40 g (1½ oz) desiccated (shredded) coconut

3 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon fine sea salt

625 ml (21½ fl oz/2½ cups) rice milk

3 tablespoons agave nectar

2 tablespoons berry coulis or 1 tablespoon

berry jam mixed with 2 tablespoons water

2 teaspoons vanilla extract

1 banana

175 g (6 oz) fresh raspberries

100 g (3½ oz/¾ cup) fresh blackberries

2 tablespoons caster (superfine) sugar

Heat the oven to 180°C (350°F/Gas 4). Lightly brush a 2 litre (70 fl oz/8 cup) baking dish with oil.

In a mixing bowl, whisk together the oats, flour, coconut, 2 teaspoons of the cinnamon, the ginger and salt. Add the milk, agave, berry coulis and vanilla. Stir to combine. Chop the banana and gently fold in, along with most of the raspberries.

Pour into the prepared baking dish and push the blackberries and the remaining raspberries into the oat mixture. Combine the caster sugar and remaining cinnamon and sprinkle over the top. Bake for 45 minutes: when done the top should be slightly golden and the porridge creamy. Leave to stand for 5 minutes, then serve immediately.