Yes, I know what you’re thinking – that’s no’ how ye make porriiidge!

Well, you may be right there, but this is not your average porridge. I’ve been making banana and date porridge in the traditional fashion for years now and loving the satisfyingly sweet warmth first thing in the morning. Porridge season always begins every year on the morning of Anzac Day (which falls on April the 25th) after the 6am Dawn Parade Service, which commemorates the soldiers who fought and died in the world wars. Providing we weren’t spending the New Zealand winter in the Northern Hemisphere, we would generally eat porridge until well into the spring.

Then I discovered baked oatmeal, or baked porridge as it’s called in these parts. Being an avid online foodie follower, I came across a few recipes for baked oatmeal and it’s only recently that I’ve actually started making it. This recipe is a fusion of a few of the recipes I’d seen online, but has been given the usual Super Foodie makeover to ensure that it’s the best possible start to the day (or night). As with most of my recipes, you can play around with the ingredients to ensure it suits your taste and diet, whether you’re vegan, dairy-free, gluten-free or just trying to be healthier.

The coconut cream gives the porridge a luscious richness and through the process of baking, the porridge develops a crispy, biscuitesque crust. It really is an indulgent yet nutritious breakfast or brunch, perfect for kick-starting the weekend. The oats contain high levels of both soluble and insoluble dietary fibre, which has proven to be effective in lowering blood cholesterol and keeping your insides so fresh and so clean (clean). Oats also have a high concentration of balanced protein, as well as a good dose of essential fatty acids, both of which promote longevity and good health. In short, this is verdammt good stuff.

The beautifully designed ceramics featured in the photo are available from Whiteroom – Dunedin’s top design destination.

Banana, Date and Coconut Baked Porridge

2 cups of oats (non-contaminated, gluten-free oats if you are gluten-intolerant)

1 1/2 teaspoons of baking powder

A heaped teaspoon of cinnamon

1/2 a teaspoon of nutmeg or mixed spice

A handful of sunflower seeds

A handful of chia seeds

A good pinch of Himalayan rock salt

A cup of coconut cream

A cup of milk of your choosing (almond, hazelnut, dairy, hemp etc)

A tablespoon of honey, pure, unrefined maple syrup or agave (optional)

A teaspoon of vanilla paste, extract or a vanilla bean, de-seeded

An egg or equal quantity of egg replacement

2 very ripe bananas, chopped

15 dates, chopped

Greek yoghurt or non-dairy alternative to serve

Preheat the oven to 180°C. Grease a baking dish with coconut oil or oil. In a bowl, mix together the oats, baking powder, spices, sunflower seeds, chia seeds and Himalayan rock salt.

In a separate bowl, mix the coconut cream, your choice of sweetener, vanilla and egg or egg replacement together. Add the bananas, dates and liquid mixture to the dry mixture and mix.

Pour into the baking dish and pop in the oven for 30 minutes or until golden brown and crispy on top.  Allow to sit for 5-10 minutes, cut up and serve with Greek yoghurt or whatever else you fancy.

Serves 4 very hungry people or 6 moderately hungry people.

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