Baked porridge with skyr and blueberries in the air fryer is my favourite when a perfectly ordinary bowl of porridge needs a new lease of life. You cook the porridge in a pot – or take yesterday’s leftovers out of the fridge – stir it together with mashed banana, egg, skyr and vanilla, and bake it in small bowls until it has set and turned golden on top. Inside, it is still soft and creamy, almost like a warm pudding.
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Just before serving, cold skyr and fresh blueberries go on top, and the contrast between the warm porridge and the cold, slightly tangy skyr is the whole point. It tastes like the weekend, yet it needs neither an oven nor any great effort – and it is one of the best answers to what to do with leftover porridge.
Estimated reading time: 4 minutes
Table of Contents
Why I love baked porridge with skyr and blueberries in the air fryer
The dish solves a problem most of us know: the porridge that was left over. Cold porridge is not particularly tempting on its own, but stirred together with egg and banana and baked in the air fryer, it turns into something completely new. The banana adds natural sweetness, so only a teaspoon of vanilla sugar is needed, and the skyr keeps the mixture moist.
The air fryer is also tailor-made for small portions. The hot air circulates right around the bowls, so the top turns golden while the middle stays soft – and you avoid heating up a whole oven for four small bowls of porridge.
The difference between baked porridge and baked oats
You may know baked oats, where raw rolled oats are often blended with milk, egg and banana and baked straight away. That gives a more cake-like texture. Here, I cook the porridge first instead, so the oats have already soaked up the liquid. The result is creamy and moist inside – more porridge than cake – and you can use up leftovers that would otherwise end up in the bin.
My kitchen test of baked porridge with skyr and blueberries
I baked the porridge in my Philips XXL, which has room for all four ramekins at once with a little air between them. At 170 °C and 18 minutes, the middle had just set and the top was golden without turning dark. Preparation takes about 20 minutes, including the porridge in the pot, and with 5 minutes of resting at the end, the whole thing comes to 43 minutes from pot to table. With cold porridge from the day before, the bowls needed 3-4 extra minutes. If you have a smaller air fryer, bake in two batches and give the second batch 2-3 extra minutes, because the mixture has been waiting in the fridge.
Cook the porridge slightly thicker than you normally would, and let it cool until it is just warm before the eggs go in. That way it sets nicely in the bowls and turns out creamy rather than loose.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The first mistake is pouring boiling hot porridge straight into the egg mixture. That makes the eggs start to set too early, and the mixture turns lumpy. Let the porridge cool until it is just warm, and stir it in a little at a time. The second mistake is filling the bowls all the way up. The porridge rises slightly during baking, so leave about 1 cm free at the top, otherwise it will spill over the edge. The third mistake is baking for too long, so that the porridge becomes dry around the edges. Take the bowls out as soon as the centre has set and gives only slightly when you press it gently, and turn the temperature down to 160 °C for the last few minutes if the top darkens too quickly.
How to serve baked porridge with skyr and blueberries
Serve the porridge warm, right in the bowls, and wait to add the topping until just before eating, so the skyr is cold and the berries are fresh. Here are my best suggestions:
- Cold skyr and fresh blueberries – the classic combination from the recipe
- A teaspoon of honey or maple syrup if you want it a little sweeter
- Toasted, chopped nuts for a bit of crunch
- Thawed, well-drained frozen blueberries out of season
Storage and reheating
Leftovers of the baked porridge can be stored covered in the fridge for up to 3 days. Reheat them in the air fryer at 160 °C for 6-8 minutes, until the porridge is hot in the middle, and add the cold skyr and blueberries afterwards. The porridge can also be frozen without the topping for up to 2 months.
Baked porridge with skyr and blueberries shows that the air fryer is not only for crispy food – it can also give you a warm, soft breakfast with a golden top. Try it on a weekend morning, or the next time you have some leftover porridge in the fridge.
FAQ
Yes. Use about 450 g of cold porridge instead of the rolled oats, milk and salt, loosen it by stirring in a little of the egg mixture, and allow 3-4 extra minutes in the air fryer, because the mixture is cold.
Yes. Bake the whole mixture in one greased ovenproof dish, about 16-18 cm across, that fits in the basket, and give it 22-25 minutes at 170 °C, until the porridge has set in the middle.
The centre should have set and give only slightly when you press it gently. If it is still shiny and soft in the middle, give it 2-3 more minutes at 170 °C. Let it rest for 5 minutes before adding the topping.
Recipe
Baked porridge with skyr and blueberries in the Air Fryer
Cooking Guide
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Kitchen scale
- 1 Measuring cup
- 1 Pot
- 1 Ladle
- 1 Mixing bowl
- 1 Whisk
- 4 Ramekins
- 1 Oven mitts
Shopping list
Ingredients
How to make it
Preparation
- Put 100 g rolled oats, 4 dl milk and 1 pinch salt in a pot. Bring to the boil, stirring with a ladle, and let the porridge simmer over a low heat for about 5 minutes, until thick and creamy. Stir regularly so it does not catch on the bottom. If you have leftover porridge in the fridge, you can use about 450 g of cold porridge instead and skip this step.
- Take the pot off the heat and let the porridge cool a little while you grease the ramekins (about 2.5 dl each, one per portion) with 1 tbsp butter. The porridge should be warm, not boiling hot, when the eggs go in.
- Mash 1 pcs banana thoroughly in a mixing bowl until almost smooth.
- Stir the warm porridge into the egg mixture a little at a time, until everything is evenly mixed with no lumps. If you are using cold porridge from the fridge, first loosen it by stirring in a couple of spoonfuls of the egg mixture.
- Divide the mixture between the greased bowls and smooth the surface. Leave about 1 cm free at the top, as the porridge rises a little during baking.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Place the bowls in the basket with a little space between them, so the hot air can circulate around them. If there is not room for all the bowls at once, bake them in two batches.
- Bake the porridge at 170 °C for 16-18 minutes, until it has set and is golden on top. If your air fryer browns unevenly, turn the bowls half a turn halfway through, using oven mitts. If the top darkens too quickly, turn the temperature down to 160 °C for the last few minutes.
- Check that the porridge is done: the centre should have set and give only slightly when you press it gently. If it is still shiny and soft in the middle, give it 2-3 more minutes at 170 °C.
- Carefully take the bowls out using oven mitts, as they are very hot, and let the porridge rest for 5 minutes. It will set a little more in the meantime.
Serving
- Spoon 200 g skyr and 150 g blueberries on top of the porridge just before serving, so the skyr is cold and the berries are fresh. Serve the porridge warm in the bowls.
Our notes for the recipe
Let the porridge cool a little before you add it to the egg mixture, so the eggs do not start to set too early. It is better to cook the porridge a little too thick than too thin – that way it sets better in the bowls. Take it out as soon as the middle has set; if it bakes for too long, it becomes dry around the edges. Leftover porridge:
If you have porridge left over from the day before, you can use about 450 g of cold porridge instead of the rolled oats, milk and salt. Loosen it by stirring in a little of the egg mixture, and allow 3-4 extra minutes in the air fryer, because the mixture is cold. One dish instead of bowls:
You can also bake the whole mixture in one greased ovenproof dish, about 16-18 cm across, that fits in the basket. Give it 22-25 minutes at 170 °C, until the porridge has set in the middle. Variation:
Stir a pinch of cinnamon or cardamom into the mixture, or sprinkle toasted, chopped nuts over the top when serving. Out of season, you can use frozen blueberries – let them thaw and drain before adding them. If the dish needs to be gluten-free, use oats labelled gluten-free. Serving:
Serve the porridge warm with the cold skyr and the blueberries. If you want it a little sweeter, drizzle a teaspoon of honey or maple syrup over it. Portion size:
If all the bowls do not fit in your basket at once, bake them in two batches. The mixture can wait in the fridge in the meantime – in that case, give the second batch 2-3 extra minutes.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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