Gordon Ramsay Baked Porridge Recipe 

The first time I made this, I treated it like regular oatmeal—fast, sloppy, and impatient. Tossed everything in a pan, fired up the heat, and expected magic. What I got was a gloopy mess with mushy nuts and scorched milk on the bottom.

Then I saw how Gordon staged this dish—like dessert meets breakfast. It’s not just oatmeal—it’s slow-baked, crusted, and finished like crème brûlée. The technique is quiet brilliance. You get creamy oats, sweet pockets of pear, toasted nuts, and a golden sugar top you crack through like caramel glass.

Let’s break it down so yours hits perfect every time.

Why This Works (And Where Most Go Wrong)

This isn’t stovetop porridge in an oven dish. It’s a textural upgrade. You’re baking the oats in cream and milk, then grilling the top to get contrast: creamy below, crisp above.

Most people mess up baked porridge by:

• Using quick oats – they turn to paste
• Skipping the grill step – no crust, no contrast
• Not seasoning it enough – this needs more than just oats + milk

The real genius? The balance: rich (cream), fresh (pear), warm spice (cinnamon + nutmeg), and toasted depth (almonds + hazelnuts). And that brûléed sugar lid? Absolute game-changer.

Ingredients That Actually Matter

• Jumbo Rolled Oats (150g) – Structure. Regular or quick oats will go soggy.
• Vanilla Pod Seeds – Flavor layer. If you skip this, it’ll taste flat. Sub: 1 tsp vanilla paste.
• Ground Cinnamon + Fresh Nutmeg – Warmth. Don’t overdo nutmeg—it’s potent.
• Whole Blanched Almonds + Hazelnuts (50g each) – Crunch. Toast before using for best flavor.
• Ripe Pear – Sweet contrast. Must be ripe. Firm ones won’t soften properly.
• Milk (500ml) + Double Cream (200ml) – Creamy base. Whole milk only—don’t use skim.
• Demerara Sugar (2 tbsp) – For grilling. It caramelizes properly. Don’t swap with regular white sugar.

How To Make Gordon Ramsay Baked Porridge

Preheat your oven to 180°C (356°F). You want steady, moderate heat—not high or aggressive.

In a mixing bowl, add 150g jumbo rolled oats and the seeds from one vanilla pod. Rub the seeds through the oats with your fingers—this distributes flavor more evenly than just stirring.

Stir in 1 tsp cinnamon, ½ tsp freshly grated nutmeg, 50g almonds, 50g hazelnuts, 75g raisins, and a ripe pear (peeled, cored, chopped). Mix well.

Add 500ml milk and 200ml double cream. Stir to combine, then pour everything into a deep baking dish. Sprinkle a touch more nutmeg over the top.

Bake for 30–35 minutes until the oats are soft and the liquid is mostly absorbed. It should jiggle slightly—don’t bake it dry.

Switch your oven to grill (broiler) on high. Sprinkle 2 tbsp demerara sugar evenly on top. Grill for 3–4 minutes, watching closely. You’re not burning—you’re caramelizing.

Serve hot with a splash of milk on the side. The top should shatter with your spoon.

What Gordon Ramsay Says About This Dish

“It’s about texture—if it’s all mush, it’s wrong.”
I learned this fast. The grilled sugar crust turns this into a dish you crack into, not just scoop.

“Use the best quality oats you can.”
Jumbo rolled oats hold their shape. Cheap porridge oats go gluey.

“Spices should lift, not dominate.”
Nutmeg’s tricky—it gives warmth, but too much? Medicinal. Grate it fresh, and go easy.

“Milk’s not enough. Cream gives it body.”
I tried it with just milk. Flat. The cream gives you that luxurious, almost custardy texture.

What I Got Wrong (And How I Fixed It)

• Used quick oats once. It turned to soup. Only use jumbo rolled.
• Under-ripened pear. Still firm after 35 minutes. Now I only use soft, ripe ones.
• Skipped the grill step once (lazy). It tasted fine—but visually? A bowl of beige. Grill it.
• Used too much nutmeg once. The bitterness overpowered everything. Microplane it gently.

Variations That Actually Hold Up

Want to mix it up? Here’s what works (and what doesn’t):

• Swap hazelnuts/almonds for pecans or walnuts—tested, great flavor
• Use banana instead of pear – works, but sweeter and denser
• Add dark chocolate chunks – yes. Just under the sugar before grilling.
• Don’t add berries pre-bake – they break down too fast. Add fresh after baking instead.

Pro Tips That Change the Game

• Toast the nuts first. 5 mins in a dry pan. Brings depth.
• Use a ceramic or glass baking dish for even heat. Metal runs hot—can overcook the bottom.
• Grill with the rack high up. You want the sugar close to the heat source—watch it closely.
• Let it cool 5 minutes before serving. It sets slightly and holds shape better.

Storage + Leftover Moves

• Fridge: Cool to room temp, store in an airtight container up to 3 days.
• Freezer: Portion it. Freeze up to 1 month.
• Reheat: In a pan with a splash of milk, low-medium heat. Or microwave with cover, stirring halfway.

Leftover Moves:

• Roll into balls, coat in crushed nuts—instant energy bites
• Top with Greek yogurt and honey—cold parfait-style breakfast

FAQs – What People Ask About Baked Porridge

Q: Can I make this without cream?
Yes, but it’ll lose richness. Use whole milk and a knob of butter as a fallback.

Q: Can I use plant-based milk?
Oat milk or almond works—but it’ll be thinner. Add 1 tbsp coconut cream for body.

Q: What can I use instead of pear?
Banana, apple (thin slices), or stone fruit like apricot works. Just don’t go watery—melon and berries break down too much.

Q: How do I keep the top crunchy after reheating?
You don’t. But you can sprinkle new sugar and torch or grill again.

Q: Can I prep this the night before?
Yes. Mix it all, refrigerate overnight, bake fresh in the morning.

Try More Recipes:

• Gordon Ramsay Baked Oatmeal Recipe
• Gordon Ramsay Baked Chicken Recipe
• Gordon Ramsay baked beans Recipe