Winter baked porridge with apples and gingerbread

Ingredients

• 250 g fine oat flakes
• 3 eggs
• 60 g vanilla protein (e.g., @elymeocz vegan protein vanilla)
• 20 g ground flaxseed
• 300 ml milk
• 40 g almond butter (or melted coconut oil)
• 1 large apple, coarsely grated
• 1 small carrot, finely grated (just for texture; you won't taste it)
• 40 g dried fruit (dates/cranberries/figs)
• 1 teaspoon baking powder
• cinnamon and gingerbread spices to taste
• pinch of salt

Method

Base

1. Grease the baking dish with butter or coconut oil.
2. Gradually pour all the dry ingredients into a baking dish, add the dried fruit, grated apple and carrot (there is no need to squeeze out the juice – it is this that keeps the porridge nice and moist).
3. In a separate bowl, whisk together the eggs, milk, almond butter (or oil), spices, and a pinch of salt.
4. Pour the liquid mixture into a baking dish and mix thoroughly. If the batter seems too thick, you can add 1–2 tablespoons of yogurt or a little milk.
5. Bake in an oven preheated to 170 °C for approximately 35–40 minutes, until golden brown. The resulting texture should be soft, moist, and slightly creamy—more like a bread pudding than dry baked oats.

Administration

• 1 apple, diced and lightly sautéed in butter
• coconut sugar and a drop of maple syrup
• 300 g white yogurt (e.g., Milko 5%)
• vanilla stevia to taste
• Cinnamon