I’ve started choosing porridge more often instead of my usual two slices of toast, and the change has been noticeable. Porridge is a slow-release breakfast that keeps you feeling satisfied much longer than bread, and when made with milk it also provides a good source of calcium. For busy weekdays I still use the quick three-minute microwave method, but for a relaxed weekend this oven-baked version is worth the extra time. It transforms ordinary oats into something rich, refined and comforting—perfect for a cool Sunday morning.
This oven-baked porridge is easy to prepare. There’s only a couple of minutes of weighing and mixing, then an hour in the oven while you putter about or enjoy a little more rest. The slow, gentle heat mellows the oats and develops a creamy texture with a lightly caramelised top that makes each spoonful feel special.
Preheat the oven to 150°C. In a baking dish combine 135g of porridge oats with 75g of skinned hazelnuts, roughly chopped so some pieces remain halved and others broken into smaller chunks. Add 75g of dried fruit—sultanas work nicely, or use roughly chopped dried figs if you prefer a deeper flavour. Add a teaspoon of vanilla extract, half a teaspoon of ground cinnamon and a tablespoon of soft brown sugar, then mix everything thoroughly so the flavours are evenly distributed.
Pour over either 850ml of milk or a combination of 650ml milk and 200ml double cream if you want a richer, silkier result. The cream gives an indulgent texture that makes this porridge feel like a special treat rather than a routine breakfast.
Place the dish in the oven and bake for 45 minutes. Once the top has set, sprinkle another two tablespoons of soft brown sugar over the surface and return it to the oven for a final 15 minutes. The extra time caramelises the sugar slightly, adding a delicate crust that balances the creamy interior.
The finished porridge is creamy and fragrant, sweetened by the dried fruit and contrasted by the crunch of toasted hazelnuts. Compared with the hurried microwave version, the oven-baked porridge has a smoother mouthfeel and deeper flavour—an unhurried breakfast that feels like a small weekend indulgence.
This recipe is inspired by Bill Granger’s approach to breakfasts, as seen in his book Bill’s Basics. His recipes often celebrate simple ingredients prepared with care, and this porridge follows that same spirit.
Tips and serving suggestions:
– Serve it hot from the oven with an extra drizzle of milk or a splash of cream. A scattering of extra chopped hazelnuts on top adds texture and visual appeal.
– For variation, swap the hazelnuts for chopped almonds, walnuts or pecans, or replace the sultanas with raisins, chopped dried apricots or cherries.
– If you prefer less sweetness, reduce the brown sugar slightly and add a spoonful of honey or maple syrup at the table so each person can sweeten to taste.
– For a dairy-free version, use a cereal milk substitute such as oat milk or almond milk; the texture will be a little different but still satisfying.
Storage and reheating:
– Leftovers will keep in the fridge for up to three days. Reheat gently on the stovetop with a splash of milk, or warm in the oven until heated through. If the porridge tightens when chilled, stirring in a little hot milk restores a creamy consistency.
Why choose porridge?
Porridge is not only comforting but also practical: oats are a nutritious, wholegrain option that provide steady energy through the morning. Oven-baked porridge elevates this humble ingredient into a textured, flavourful breakfast that’s a lovely way to slow down and enjoy the start of the day.