Lava Bomb Baked Porridge


I saw this hack on Instagram with oatmeal and of course I had to try it immediately with our porridge.  I couldn't believe how easy it was to make!  What makes this breakfast dish so unique is the crunchy crust on top that is reminiscent of a creme brulee - but wayyy less complicated to bake. 

 

For some reason baking it also transforms the texture of the middle to a thick and creamy yumness that is hard to replicate in the pan.  It's been baked on repeat every morning since we first tried it.  I'm sure you will love it too.

 

We have tried a few variations on this theme and I have tried to write down our current favourites but the possibilities are endless.  Turn your oven on high while you mix it up, then down to 180 when you are ready to bake.

 

Peanut Butter Lava Bomb

Stir 1/4- 1/2 cup of almond milk into 1 serve of Perfect Porridge in an oven-proof ramekin.  You want it to be slightly thinner than your desired consistency as some moisture will bake out in the oven.  Scoop a spoonful of peanut butter into the centre and cover with porridge.  Bake for 5-10 minutes or until a crust starts to form and colour on top.  Serve immediately and enjoy!

 

Chocolate Almond Butter Bomb

Stir 1/4- 1/2 cup of almond milk, 1 tbsp cocoa and 1/2 tbsp sweetener into 1 serve of Perfect Porridge in an oven-proof ramekin.  Scoop a spoonful of almond butter into the centre and cover with porridge.  Bake for 5-10 minutes or until a crust starts to form and colour on top.  Serve immediately and enjoy!

 

Peanut Butter Berry Bomb

Stir 1/4- 1/2 cup of almond milk, and a handful of berries into 1 serve of Perfect Porridge in an oven-proof ramekin.  Scoop a spoonful of peanut butter into the centre and cover with porridge.  Bake for 5-10 minutes or until a crust starts to form and colour on top.  Serve immediately and enjoy!

 

Cream Cheese Berry CinnaBomb

Stir 1/4- 1/2 cup of almond milk, 1/2 tsp cinnamon and a handful of berries into 1 serve of Perfect Porridge in an oven-proof ramekin.  Scoop a spoonful of cream cheese into the centre and cover with porridge.  Bake for 5-10 minutes or until a crust starts to form and colour on top.  Serve immediately and enjoy!