Autumn Morning Baked Porridge

with blackberries, apples and pears

Cinnamon, apples, oats, blackberries, hazelnuts – this has all the makings of a lovely autumnal breakfast for a lazy weekend morning. It takes just under an hour in the oven so you need to factor this into your timing, but only a matter of moments to prepare. I often pile all the ingredients into the dish and leave it to bake while I walk the dog, and when I come back, the kitchen will smell of deliciously spiced oats and fruit. Sprinkling a little soft brown sugar on it to serve turns it into more of a treat, for those who have a sweet tooth.

I don’t bother peeling the apple and pear for the recipe, as they really soften up after baking for an hour. However, if you don’t like the texture you could peel the fruit first. You can also substitute honey or maple syrup in place of the soft brown sugar.

Provided that you use gluten-free certified oats, you can make this dish as a gluten-free option as well.

Serves 6.


  • 150g blackberries
  • 1 apple, cored and finely chopped
  • 1 pear, cored and finely chopped
  • 150g jumbo rolled oats
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • generous grating of vanilla bean
  • 30g toasted hazelnuts, shelled and coarsely chopped (optional)
  • 750ml whole milk
  • 1 tbsp soft dark brown sugar, plus extra for sprinkling


Preheat your oven to 170℃.

Layer all the ingredients apart from the milk in an ovenproof dish, 15 x 24cm.  Pour the milk over the top, and stir to combine the spices. Sprinkle a little soft brown sugar over the top (optional).

Bake for 50-60 minutes, until the liquid has been absorbed. Remove from the oven, and serve warm. If you want to loosen the porridge, you can stir through some milk or a splash of cream just before serving.