Kathy’s Leftover Porridge Bake
Whether you call it oatmeal or porridge, a pot of cooked oats is a simple, wholesome breakfast that is a staple in our family. It is also one that often leaves at least a couple spoonfuls in the pot after everyone is satisfied. Don’t let any of that sprouted oat goodness go to waste! Save leftover porridge / oatmeal over several days until you have two cups—then turn it into a tasty breakfast casserole using my simple Leftover Porridge Bake recipe!
Tasty Leftover Porridge with Sprouted Oat
2 cups leftover oatmeal (cooked)
1/2 cup chopped dates or raisins
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon maple syrup
1 cup plant-based milk (plus more as needed)
1 tablespoon chia seeds
Pinch of salt
Preheat the oven to 350 degrees F.
Mix all ingredients together and place in an oiled casserole dish.
Bake for about 30 minutes, or until heated through and golden on top.
Serve with sliced fruit and coconut yogurt. Leftovers taste awesome!
Leftover Porridge Tips
In place of the plant-based milk, you can blend 1/2 cup cashews with 1 to 1 1/2 cups of water until creamy to make a nice, rice, creamy milk to use in this recipe. Or make your own oat milk!
To make busy weekday mornings easier, mix everything up the night before, store in the fridge, then bake in the morning while you get ready.
Organic Sprouted Rolled OatsSee Product