Arthur and DeeW like porridge (oatmeal) for breakfast. It is made simply with quick oats and a combination of a plant milk with a bit of water. For sweetness I add in sultanas and a little golden syrup, maple syrup or brown sugar depending on what everyone wants. This is called Regular Porridge.
Every now and then I make a Special Porridge. Special Porridge is basically something different from Regular Porridge.
Today’s Special Porridge was the Coconut Creme Brulee Baked Oatmeal from Hearty Vegan Meals For Monster Appetites. I took the overnight option, where you mix up your oats, maple syrup, coconut milk, sugar, lemon, vanilla and coconut yoghurt then bake the next morning. I left it at that and didn’t do anything with the suggested sugar on top, because using my little flame torch thing would probably result in a burnt down kitchen. I suppose that makes it not very creme brulee-ish.
Arthur and DeeW always eye Special Porridge with suspicion and a sigh. The sigh is all “can’t you just make Regular Porridge?” which I suppose is fair enough because if it ain’t broke don’t fix it kinda thing.
DID MY KIDS EAT THIS? (Arthur, age ten and DeeW age nearly-seven)
DeeW: “It’s not to my liking sorry. It’s a bit too sweet. But the strawberries are really good. I like Regular Porridge better because it’s runny. Don’t be sad, this would be really good in space. Regular Porridge wouldn’t be so good in space.”
Arthur: “This is really good, the sweetness is just right. I prefer Regular Porridge but I like the crispy edges on this because it’s like a cake.”
I’m with Arthur on the nice crispy bits on the sides making it almost cake like. I did add a little more liquid before baking though I agree with DeeW about it being a bit too sweet. Next time I’d add the sugar (I used coconut) or maple syrup, not both as the recipe states. Overall, yes I’d make it again but just on the stove and not in the oven as I prefer the more gloopy consistency.