Preheat the oven to 180 °C (160 °C fan) and lightly grease a small baking dish with olive oil or coconut oil. Briefly wash the berries and mash the banana with a fork.
Mix the oats, ground linseed, Ceylon cinnamon and almonds in a bowl. Add the mashed banana and almond milk and stir everything thoroughly.
Fold in most of the berries and pour the mixture into the dish. Scatter the remaining berries over the top.
Bake the porridge at 180 °C for 25–30 min until the top is lightly golden brown and the centre looks just set. Let it rest briefly so it firms up a little.
Finish with a little more Ceylon cinnamon or chopped almonds if you like. Serve warm.
Good to know
A baked porridge like this feels like a slow morning in a bowl. Soft, juicy and naturally sweet, with no fuss at all.
Swaps
Almond milk → unsweetened oat milk (a little fuller in flavour); almonds → walnuts (more omega-3 fatty acids); banana → unsweetened apple purée (milder and a little looser); berries → cherries (also provide fibre and polyphenols)
Allergens
Contains tree nuts and gluten (oats contain gluten unless certified gluten-free); generally suitable for children if the nuts are finely chopped or replaced, and the ingredients are fine in pregnancy in normal kitchen amounts. Contains: gluten (oats).
