Fit food with David Atherton

David Atherton's recipe for vegan blueberry baked oatmeal

This delicious cake-like porridge – baked in muffin cases for easy transportation – is the perfect way to start your day

Porridge has long been touted as the most healthy way to start your day. I have it most days and often have it for lunch or dinner. Over the years, I have experimented with every topping and flavour combination you can imagine. In the States, they bake it with sugar and eggs into a cake-like porridge called baked oatmeal. This is not only delicious, but also versatile. I bake mine in muffin cases so I can easily transport and reheat it. I have made a vegan version by using plant-based milk and flax egg, but it works well with cow’s milk and chicken eggs too. Flavours and fruit additions are totally up to you, and it can be fun to go with the seasons.

Makes 6 muffins.

15g flaxseed meal/milled flaxseed (or 1 egg)
40g flaked almonds
½ medium carrot
160g porridge oats
15g quinoa
½ teaspoon baking powder
½ banana
175ml plant-based milk (or dairy if you like)
40g agave syrup (or honey)
1 teaspoon vanilla extract
Pinch of salt
75g frozen blueberries

Add 40ml water to the flaxseed meal to make the flax “egg”. Leave to sit for around 15 minutes until it goes gloopy.

Lightly grease a muffin tin, or prepare six paper cases.

Heat the oven to 200C (180C fan)/400F/gas mark 6. Toast the flaked almonds lightly in a dry frying pan on a medium heat for three minutes and set aside.

Finely grate the carrot and add to a mixing bowl along with the oats, quinoa, baking powder, and flaked almonds.

Blend the banana, milk, agave syrup, flax egg, vanilla extract and salt until smooth.

Combine the dry and wet ingredients, then stir through the blueberries. Spoon the mixture into the muffin cases, let it sit for five minutes, then bake for 30 minutes.