Alice Rose Baked porridge takes everything that’s good about a bowl of creamy porridge and removes the stirring entirely, letting the oven do the work instead.
The oats absorb the milk slowly and evenly as they bake, which gives a softer, more custardy texture than hob porridge usually manages, with a lightly golden, slightly crisp top that adds contrast.
It’s a good option for a weekend breakfast or brunch when you’d rather not stand over a pan, and it reheats well for quick breakfasts through the week.
Why Baking Porridge Gives a Creamier Texture Than the Hob
Porridge cooked on the hob relies on constant stirring to stop the oats catching on the base of the pan, and the vigorous heat can leave the texture slightly uneven, with some oats overcooked while others are still firm.
Baking it gently in the oven applies even, indirect heat all around the dish, allowing the oats to absorb the milk slowly and cook through uniformly.
The egg in this recipe also contributes to the texture, setting gently as it bakes and giving the porridge a richer, slightly custardy body that plain oats and milk alone can’t achieve.
The result sits somewhere between a creamy porridge and a soft baked oat cake, which is exactly what makes it worth making.
Ingredients for Gordon Ramsay Baked Porridge
- 200g rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 500ml whole milk
- 1 large egg
- 2 tbsp maple syrup, plus extra to serve
- 1 tsp vanilla extract
- 25g unsalted butter, melted
- 2 ripe bananas, sliced
- 100g fresh or frozen berries
How to Make Gordon Ramsay Baked Porridge — Step by Step
Step 1 — Preheat and Prepare
Preheat the oven to 190°C / 170°C fan / Gas 5. Grease a medium baking dish.
Step 2 — Combine the Dry Ingredients
In a large bowl, mix the oats, cinnamon, baking powder and salt.
Step 3 — Whisk the Wet Ingredients
In a separate bowl or jug, whisk together the milk, egg, maple syrup, vanilla extract and melted butter.
Step 4 — Combine
Pour the wet mixture into the dry ingredients and stir until fully combined.
Step 5 — Assemble
Arrange half the sliced banana in the base of the baking dish. Pour the oat mixture over the top. Scatter with the berries and the remaining banana slices.
Step 6 — Bake
Bake for 35–40 minutes, until the top is golden and the porridge is set but still slightly soft in the centre.
Step 7 — Rest and Serve
Rest for 5 minutes, then serve warm with extra maple syrup.
My Top Tips for the Best Gordon Ramsay Baked Porridge
Use rolled oats rather than instant, as they hold their texture through baking instead of turning to mush.
Don’t overbake it, as the porridge should still be slightly soft in the centre when it comes out, since it continues to set as it rests.
Rest it for a few minutes before serving, which allows the texture to settle and makes it easier to scoop neatly.
Use ripe bananas, as they add natural sweetness and soften beautifully as they bake into the oats.
Warm milk or a splash of cream poured over each portion before serving adds extra creaminess if you prefer a looser texture.
Serving Suggestions
Serve warm in generous scoops with extra maple syrup, a spoonful of Greek yoghurt, and a scattering of nuts or seeds. It also works well topped with sliced apple or a spoonful of nut butter.
How to Store Gordon Ramsay Baked Porridge
In the fridge: Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of milk to loosen.
In the freezer: Freezes well for up to 2 months, in individual portions. Defrost overnight in the fridge and reheat with a splash of milk.
Gordon Ramsay Baked Porridge Recipe
Ingredients
Method
- Preheat oven to 190°C / 170°C fan / Gas 5. Grease a baking dish.
- Mix oats, cinnamon, baking powder and salt.
- Whisk milk, egg, maple syrup, vanilla and butter.
- Combine wet and dry.
- Layer half the banana in the dish, add oat mixture, top with berries and remaining banana.
- Bake 35–40 minutes until golden and set.
- Rest 5 minutes, serve warm.
Notes
Frequently Asked Questions About Gordon Ramsay Baked Porridge
Can I make this porridge dairy-free?
Yes — substitute the milk with a plant-based alternative such as oat or almond milk, and use a dairy-free spread in place of the butter.
Can I prepare this the night before?
Yes — assemble everything in the dish, cover, and refrigerate overnight, then bake in the morning, adding a few extra minutes to the cooking time.
Why is my baked porridge dry?
This usually means it’s been baked for too long, or there wasn’t quite enough liquid. Check it a few minutes early and serve with a splash of warm milk if it seems dry.
Can I use other fruit?
Yes — chopped apple, pear or stewed plums all work well in place of the banana and berries, using the same method.
