Autumn is definitely on its way and the colder mornings have left us wanting a warm bowl of porridge. We are definitely missing the summer but we are enjoying not getting the porridge sweats in the morning, if you know you know!
At the weekends we always enjoy tucking into a scrumptious bowl of baked porridge experimenting with lots of different ingredients. This time we decided to go for a plum crumble baked porridge which was absolutely delicious and probably one of our favourite ones yet!
Let us know if you decide to make this bowl of goodness because trust us it will leave you wanting to go back for more, who doesn’t love eating something that tastes like dessert for breakfast?
40g porridge oats
1 or 2 plums depending on the size
50ml Almond milk (or any milk of your choice)
1tsp peanut butter
Pre heat the oven to 180oc
Destone the plum and chop into small slices
In a small mixing bowl add in all the ingredients and stir until well combined
Pour the mixture into a ramakin dish
Bake in the oven for 25-30 minutes making sure the top is golden brown
Enjoy with a cup of coffee or tea
We recently we visited Bakewell and it inspired us to make some cherry bakewell baked porridge. If you have never heard of Bakewell it is 18 miles from Sheffield in the Peak District. Bakewell is a quaint little village full of cafe’s and bakeries that sell cherry bakewells (surprise surprise)!
Baked porridge is ridiculously easy to make and if you have never tried is before we suggest you do because it is SO delicious! the oats go all fluffy and cake like when put in the oven and its a perfect way to start your morning because who doesn’t want cake for breakfast?
1/4 tsp baking powder
1.5tsp Almond butter
& Pitted cherries (we used frozen)
50ml almond milk
Small handful of flaked almonds
Pre heat your oven to 180oc
Place your oats & baking powder into a mixing bowl and mix
Add the remaining ingredients and stir until ingredients are combined
Place your mixture into a heat proof ramekin dish
Sprinkle some flaked almonds on top
Place in the oven for 20 minutes
We have been experimenting a lot recently with our baked porridge so we opted for a sticky toffee apple baked porridge this time around. Sticking toffee pudding is a traditional pudding in the UK which we often reach for when choosing a pudding so we thought why not create our own healthy version that is suitable for breakfast.
Let us know if you decide to make it we love it when you recreate our recipes! Make sure you tag us in your photos on Twitter and Instagram!
Ingredients for the porridge
50g porridge oats
1 small braeburn apple
1tsp Groung ginger
2 dates chopped
2tsp ground almonds
1tsp baking powder
50ml Almond milk
Ingredients for the topping
20ml Almond milk
Left over apple cut into chunks
Pre heat the oven to 180oc
Finely grate the apple into a small mixing bowl but leave a small amount behind as you will need this for the topping
Add all the dry ingredints into the mixing bowl and stir until combined
Add the almond milk and stir
Place in the oven for 30 minutes until the oats are cooked
Whilst the oats are cooking place the chunks of apple and cinnamon into a sauncepan
Cook the apples on a low heat until soft
Place the dates and almond milk into a blender and blend until combine
Remove the oats from the oven and top with the apple chunks
Drizzle the toffee sauce on top