Leftover Porridge Cake

The most delicious thing you can do with yesterday's oatmeal — a warmly spiced, blueberry-studded cake that's gluten-free, naturally sweetened, and ready in just over an hour.

We've all been there — someone made too much porridge and now there's a saucepan of cold oatmeal staring at you. This cake is the answer. Any leftover cooked oatmeal works, whether it's plain, flavoured, or made with jumbo rolled oats, quick oats, or steel cut. Every bake turns out a little different, which is half the charm. Moist, warmly spiced with cinnamon and nutmeg, and bursting with fresh blueberries, it's a brilliant snack cake — or a showstopping dessert served warm with a scoop of ice cream.

Ingredients

Method

1. 01 Preheat your oven to 170°C / 150°C fan / 340°F. Grease and line a 6-inch round cake tin with baking parchment.
2. 02 In a large mixing bowl (or stand mixer), combine the leftover porridge, melted butter, honey, eggs, and vanilla extract. Beat until well combined and smooth.
3. 03 In a separate bowl, whisk together the ground almonds, ground cinnamon, ground nutmeg, baking powder, and sea salt until evenly mixed.
4. 04 Add the dry mixture into the wet ingredients and beat until just combined. The batter will be thick and quite wet — this is normal.
5. 05 Gently fold in the fresh blueberries, being careful not to crush them. Reserve a small handful to scatter over the top if you like.
6. 06 Pour the batter into your prepared tin and smooth the surface. Place in the centre of the oven and bake for 1 hour, until a skewer inserted in the middle comes out clean.
7. 07 Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature. Delicious with ice cream!

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