Now that winter is finally on it’s way I enjoy nothing more than a warm bowl of porridge in the morning. Normally I will use the same basic porridge mix then add different fruits. The other day I was scrolling through my blog post looking for another recipe. When I found a baked porridge dish I made ages ago. I remember I had frozen stewed apples from our tree in the freezer and frozen blackberries. Also picked from our garden or from the ones that had grown over our fence from the neighbours garden. I decided to make a baked porridge with these ingredients for my breakfast.
My husband Howard and son Ted aren’t the biggest porridge fans. I loved it so the leftover for this dish I put in the freezer and then ate for the rest of the week. It was the best porridge I have had in a long time. As it came out of the freezer the night before and defrost for the morning it made it feel like the fairies had come and cooked my breakfast. For any mums out there it’s a brilliant way to start a school run day.
- Sharp knife
- Chopping board
- Large mixing bowl
- Baking tin
- Grease proof paper
- Gluten free porridge x 200g
- Apples x 8 – 10
- Apple juice x 50 – 100 mls
- Blackberries x 2 large handfuls
- Flaxseed x 4 tbsp
- Pumpkin seeds x 4 tbsp
- Chia seeds x 4 tbsp
- Ground cinnamon sweet or ground cinnamon x 2 tsps
- Milk x 400ml
- Dates x 8 – 10
- Bananas x 2 ripe
- Start by peeling, coring and chopping the apples.
- Roughly chopped is OK.
- Put them into the large saucepan along with the 100mls of apple juice or enough to cover the base.
- Add the cinnamon and put on a high heat to bring to the boil.
- Then place on a lower heat and leave to simmer for 15 – 20 minutes.
- Or until the apples have softened.
- Remove from the heat and leave to cool.
- Cut the dates in half and remove the stones.
- Put the dates into the blender and add the milk.
- Peel the bananas and break them into chunky pieces.
- Add the banana pieces to the blender.
- Place the lid on the blender and blend these ingredients to together.
- Set this mixture aside.
- In the large mixing bowl add the oats, ground flaxseed, pumpkin seeds, chia seeds and ground sweet cinnamon or ground cinnamon.
- Mix these ingredients together.
- Pour over the blender mixture and mix these ingredients together.
- Now add in the stewed apples and blackberries and stir these ingredients around again.
- Place the mixture into the fridge.
- The baked porridge could be made the day before and left in the fridge over night to soak.
- Preheat the oven to 180°C or gas mark 4.
- Pre line the baking tin with grease proof paper.
- Pour in the porridge mix and spread it evenly across the base of the tin.
- Place it in the oven for about 25 – 30 minutes depending on your oven.
- Once cooked remove from the oven and leave to cool.
- Now spoon out a slice and add a tablespoon of coconut cream and a teaspoon of maple syrup.
- Then serve and enjoy.
Apple and Blackberry Porridge was a big hit with me. As I mentioned earlier Howard and Ted aren’t great porridge fans. The leftovers were put in the freezer and eaten during the week. All the ingredients in this dish are freezable. Therefore you could make big batches and remove from the freezer the night before. Let the portion or portions of porridge defrost overnight and hey presto, breakfast is served in the morning. However you decide to eat this dish, as always, please enjoy. Thank you xxx