baking · breakfast · cooking

Baked Porridge

I tried out another recipe from La Dolce Vegan!: Vegan Livin’ Made Easy, Baked Aporridgy on page 49. I adapted it (as usual) so my version is somewhat different. While it tasted overall OK, I probably won’t make it again as it was a bit too thin/soft for how we like oatmeal. It did though have a nice taste and if one doesn’t go for a ‘rustic’ thick oatmeal they would love this.

Baked Porridge


  • 1 cup old-fashioned oats
  • 2 Tbsp flaxseed meal
  • ¼ tsp each: kosher salt, ground nutmeg, ground cinnamon, ground ginger
  • ¼ cup raisins
  • ¼ cup finely chopped pecans
  • 1¾ cups water
  • ½ cup unsweetened almond milk
  • 3 Tbsp pure maple syrup
  • 1 Tbsp molasses


  1. Preheat the oven to 350° and spray a 1½ to 2 quart (or 8×8″) glass baking dish with cooking spray.
  2. Mix the dry ingredients together in a large mixing bowl.
  3. Whisk the wet ingredients together in a small mixing bowl, pour over the dry and whisk until combined.
  4. Pour into the prepared dish and bake for 45 minutes. Let cool for 10 minutes and then serve.

Serves 2.


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