Overnight Oats with Coconut
1 hr 20 min
Practically makes itself while you sleep — creamy oats with coconut and blueberries ready to grab straight from the fridge in the morning.
breakfasteasyno-cook
Baked Barley Porridge with Carrot
Oven-baked barley porridge with carrot and warm spices — a proper weekend breakfast that basically makes itself.
Instructions
- 1
Grate the carrots coarsely on a box grater.
- 2
Put the barley, spices, baking powder, and salt in a bowl. Whisk the eggs and add them to the bowl along with the oat milk. Mix everything together, then stir in the grated carrots and raisins.
- 3
Brush an ovenproof dish or individual ramekins with rapeseed oil, then pour in the barley mixture.
- 4
Place the dish in the middle of the oven at 175 °C and bake for 20–30 minutes.
- 5
Scatter roughly chopped walnuts and sunflower seeds over the baked porridge, then drizzle with honey, agave, or maple syrup to finish.
Per average serving
823
Calories
kcal
26.7
Protein
g
117.3
Carbs
g
31.2
Fat
g
23g
Fiber
30.8g
Sugar
492mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
823
Calories
kcal
26.7
Protein
g
117.3
Carbs
g
31.2
Fat
g
23g
Fiber
30.8g
Sugar
492mg
Sodium
Tips from the kitchen
- Steel-cut barley needs the full 30 minutes. Whole barley might need even a few minutes more. Check it at 25 minutes by pressing the center gently. It should feel set, not wobbly, and the edges will have pulled away slightly from the dish.
- Grate the carrots on the coarse side of the box grater, not the fine side. Fine-grated carrot disappears into the batter and you lose the texture. Coarse keeps little pockets of sweetness throughout.
- Let it sit for 5-10 minutes after it comes out of the oven before you serve it. The eggs need that time to finish setting. Cut into it too soon and it falls apart on the plate.
- If you're using ramekins instead of one big dish, start checking at 20 minutes. Individual portions bake faster and dry out quickly if you push them too long.
Ways to vary it
- Swap the raisins for chopped dried apricots or dates if you have them. Both work well with the cinnamon and ginger. Dates make it a bit richer, apricots keep it lighter.
- You can leave out the walnuts and use pumpkin seeds instead of sunflower seeds if that's what you have. The topping is flexible. What matters is getting some crunch on there.
- For a dairy version, whole milk or a mix of milk and cream works fine in place of oat milk. The texture comes out slightly denser, which some people prefer.
Storage & leftovers
Leftovers keep well in the fridge for up to 3 days, covered. It freezes fine too, cut into portions before freezing so you can take out just what you need. To reheat, add a splash of milk over the top and warm it in the oven at 160°C for about 10 minutes, or microwave it covered so it doesn't dry out.
What to serve with it
A spoonful of plain yogurt on the side cuts through the sweetness nicely. Some sliced banana or a handful of fresh berries alongside works too.
UC
By Untrained ChefPublished 19 July 2026
