This delicious and heart healthy baked porridge, also called baked oatmeal, is a great breakfast treat you can whip up at the beginning of the week and enjoy for several days.

I used the excellent combination of blueberries, banana, and coconut, but you can use whatever fruit or nuts you desire.
If you like the idea of eating oats for their health benefits, but are actually craving something more like bread pudding, this baked porridge with blueberries, banana, and coconut is a great and great-tasting option.
Benefits of oats and oatmeal
Oats are a great vegetarian source of iron and B vitamins (B1 and B5). Half a cup of oats provides almost twice the amount of manganese recommended per day. They also provide magnesium and zinc.
Eating oats can help improve insulin sensitivity, which in turn can help lower blood sugar levels. This is because of the soluble fiber beta-glucan contained in oats, which creates a gel that slows down the absorption of glucose into your bloodstream.
Oats can help bring down cholesterol, both overall and LDL (the bad kind). The antioxidants in oats help reduce inflammation and help reduce the oxidation of LDL cholesterol, which can slow the progress of heart disease. This anti-inflammatory effect in arteries can also lower the risk of heart attacks and strokes.
This baked porridge also features cinnamon, an ingredient with a storied past and some impressive health benefits of its own.
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Cinnamon in history
Cinnamon has been in use for thousands of years. It may have been used as early as 2000 BCE. The Egyptians used it during embalming for its preservative effect and fragrance. The Hebrew Bible mentions cinnamon as a component of anointing oil.
Since cinnamon was carried over land via the Silk Road to Europe, it was quite costly. Cinnamon became a status symbol and a gift fit for kings. Once the Dutch empire revolutionized the spice trade with their cargo ships, those who sought the trappings of wealth and the appearance of upward mobility were able to afford cinnamon and other luxuries as they became more commonly available.
To learn more about how the spice trade was the beginning of our globalization (and to read a cute tall tale Arab traders told to discourage competition in their cinnamon monopoly), you can read this interesting article from the BBC on how spices changed the ancient world.
Benefits of cinnamon
Cinnamon has even more antioxidants than oregano and garlic, which are known as antioxidants superfoods in their own right. The most potent antioxidants in cinnamon are polyphenols. For this reason, you can use cinnamon as a natural food preservative.
Cinnamon can significantly increase insulin sensitivity and can bring down fasting blood sugar levels.
The kind of cinnamon you will often find in grocery stores is cassia cinnamon, which still has these same great health benefits as Ceylon cinnamon (or true cinnamon). However, it also contains significantly more coumarin, which may be harmful in large doses. If you are eating large amounts of cinnamon for therapeutic reasons, you may want to make sure it is Ceylon cinnamon.

Baked Porridge Ingredients
Before you begin, you will need:
- 2 cups old fashioned oats
- 1 cup sweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 eggs
- 1 1/2 cups milk
- 3 Tbsp coconut oil, softened
- 1 banana, sliced (I only used 1 banana, but 2 might be even better.)
- One 6-ounce package of fresh blueberries
- A large mixing bowl and spoon
- A baking dish (I used a 9″ x 13″ pan.)
- Measuring cups and spoons
- A butter knife to slice the banana
How to Make Baked Porridge
- First, preheat your oven to 350° F.
- Next, in a large mixing bowl, combine all dry ingredients (oats, shredded coconut, sugar, baking powder, salt, and cinnamon) and stir.
- Add in the wet ingredients next (coconut oil, eggs, milk, banana, and blueberries) and combine thoroughly.
- Grease your casserole dish with the coconut oil left on your measuring spoon.
- Then, pour your oat mixture into the pan and use your mixing spoon to spread it evenly over the bottom of the pan so it is all the same height.
- Bake your porridge for approximately 38 minutes, checking to see when the edges are starting to brown.
- Once it looks done, remove from oven, let cool at least five minutes, and serve warm!
This baked porridge can easily be reheated for the next day’s breakfast as well.

Make gluten free baked porridge
If you buy gluten free oats, and you are good to go with this recipe!
Make it vegan
Use your favorite non-dairy milk like almond or oat milk instead of dairy milk. For the eggs, substitute flax eggs or chia eggs.
What are flax eggs? (or chia eggs?)
Flax eggs (or chia eggs) are a combination of flax meal (or ground chia seeds) and water. Once they thicken, you can use them in baking in place of chicken eggs. They work best in recipes with only one egg, or two, but not as well in recipes that call for many eggs.
How to make flax eggs (or chia eggs)
- Mix 1 Tbsp ground flax meal or ground chia seeds with 3 Tbsp hot water.
- Let the mixture sit for a couple minutes until it thickens to the same consistency as egg whites.
This recipe is for one “egg.” Double as needed.
Variations on Baked Porridge
You can adapt this in numerous ways that would all be delicious! Try adding vanilla extract to this dish. I opted against because I thought the coconut oil might overpower the flavor, but vanilla is always a great choice.
You could use butter instead of coconut oil, which wouldn’t have as strong of a flavor. You could also use olive oil, but this also has a strong flavor, so make sure you like olive oil.
Instead of sugar, you could use honey or maple syrup. Technically you wouldn’t need to sweeten this depending on your toppings and how sweet you like your oats.
Fruit and nut combinations for this recipe are nearly endless. Add walnuts, pecans, or almonds if you like. Any berry combination would be good, like a raspberry, blackberry and blueberry mix, or a strawberry banana. You could also make an apple cinnamon version, with or without raisins, depending on your preference. Dried cranberries with almonds would be a great combo as well, as would dried dates and walnuts.
Another fun way to make this is using a muffin pan instead of a casserole pan for cute, single serve baked porridge muffins.
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Related Breakfast Recipes
Loved this recipe? Try my churro pancakes!
You may also enjoy this strawberry banana smoothie bowl.
If you prefer a savory breakfast, check out this silken tofu scramble!
For meal prepping, try my broccoli frittata muffins.

Baked Porridge
This delicious and heart healthy baked porridge, also called baked oatmeal, is a great breakfast treat you can whip up at the beginning of the week and enjoy for several days. I used the great combination of blueberries, banana, and coconut, but you can use whatever fruit or nuts you desire.
Ingredients
- 2 cups old fashioned oats
- 1 cup sweetened coconut flakes
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 eggs
- 1 1/2 cups milk
- 3 Tbsps coconut oil, softened
- 1 banana, sliced
- 1 6 ounce package fresh blueberries
Instructions
- First, preheat your oven to 350°.
- Next, in a large mixing bowl, combine all dry ingredients (oats, shredded coconut, sugar, baking powder, salt, and cinnamon) and stir.
- Add in the wet ingredients next (coconut oil, eggs, milk, banana, and blueberries) and combine thoroughly.
- Grease your casserole dish with the coconut oil left on your measuring spoon.
- Pour your oat mixture into the pan and use your mixing spoon to spread it evenly over the bottom of the pan so it is all the same height.
- Bake your porridge for approximately 38 minutes, checking to see when the edges are starting to brown.
- Remove from oven, let cool at least five minutes, and serve warm!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 280mgCarbohydrates: 34gFiber: 4gSugar: 14gProtein: 6g
Important: This post is for informational and educational purposes only. This post should not be taken as medical or nutritional advice or used as a substitute for such. You should always speak to your own doctor or nutritionist before implementing this information on your own. Thank you!
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