As the days get shorter I am so happy to switch to a warm breakfast again and even since I did not grow up eating porridge (or Haferbrei as the German equivalent is called) I am a total porridge-freak. I prefer a very simple, near ascetic version of oats cooked in water and some salt and not too smooth mind you, I’ve got all my teeth – but then I top it with blueberries and a little golden syrup. Bliss. Of course, on the weekend a more glamorous breakfast is called for: bring on the baked porridge / oatmeal, a concept totally new to me but I am a convert if you need a healthy and yummy breakfast dish for a few weekend guests or a stress-less brunch.
Lusciously juicy red plums not only lend their marvellous purple-pinkish and yellow colour to this baked porridge but I think their taste is transformed from a sometimes rather watery fruit to a real sweet & warm plummy plum. Add the almond studded delicately maple-sweet oatmeal with the slight tartness of the kefir, a fermented thickened milk, and a hint of lemon for a great, great breakfast dish that could please a crowd for brunch as well as just two. Continue reading