There’s something deeply comforting about starting the day with a bowl of baked porridge, especially when it’s filled with the sweet-tart flavours of apple and cranberry. This Cranberry and Apple Baked Porridge is the kind of breakfast that feels both nourishing and indulgent – soft oats, gently spiced fruit, and that irresistible golden top. Perfect for slow mornings, meal prep, or when you want something warm and wholesome straight from the oven.
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Equipment
- Large mixing bowl
- Sharp knife
- Chopping board
- Small bowls x 2
- Grater
- Mixing spoon
- Baking tin or loaf tin
- Greaseproof paper
- Plastic brush
Serves 4
Ingredients
- Oats x 190g
- Rice or Pea protein powder x 120g
- Chia seeds x 40g
- Sunflower seeds x 40g
- Chopped cashew nuts x 40g
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Ground cloves x 1 tsp
- Medjool dates x 4 – 8 stones removed and chopped
- Orange x 1 juice and zest
- Cranberries x 2 handfuls
- Eggs x 2
- Egg whites x 500mls
- Bananas x 2
- Apples x 2
- Honey x 2 tbsps
Method
- Pour the oats, rice or pea protein, chia seeds, sunflower seeds, chopped cashew nuts, ground ginger, ground sweet cinnamon and ground cloves into the large mixing bowl.
- Slice the Medjool dates in half and remove the stones.
- Chop the dates into small pieces.
- Add the chopped dates to the large mixing bowl.
- Add in the 1 handful of cranberries as well.
- Mix these ingredients together.
- Crack the eggs into the small mixing bowl.
- Scrambled them and pour them into the large mixing bowl.
- Add in the egg whites.
- Mash the bananas in a small bowl and add to the large mixing bowl.
- Grate the apples and add these in as well.
- Zest the orange and add to the bowl.
- Next slice the orange and squeeze the juice with the fork into the bowl.
- Add in the honey.
- Mix these ingredients together.
- Leave the ingredients in the bowl overnight.
- The next day preheat the oven to 200°C or gas mark 6.
- Pre line a baking tray.
- Add oil to the base of the tray.
- Scratch up a sheet of grease proof paper and place it inside the baking tray.
- Then oil grease proof paper inside the baking tray.
- Place the second handful of cranberries the the base of the tray.
- Pour over the porridge mixture and spread it as evenly as possible across the base of the tray.
- When the oven has preheated put the tray in.
- Bake for 20 – 25 minutes or until the porridge is a lovely golden brown colour.
- Put a skewer in and if it comes out clean ish it’s done.
- If not, put back into the oven for a further 5 minutes until it does.
- Once cooked remove from the oven and leave to cool.
- When it’s cooled slice and add a little extra honey to the top.
- The serve and enjoy.
Whether you enjoy it fresh from the oven or reheated during the week. This Cranberry and Apple Baked Porridge is a simple way to bring a little comfort to your mornings. It’s hearty, naturally satisfying, and endlessly adaptable. You can serve it with yoghurt, a splash of milk, or a drizzle of honey for extra indulgence. I hope it becomes one of those recipes you return to again and again when you’re craving something cosy and nourishing.
Googies Kitchen Life 