Recently I made a delicious orange cake in the blender. It was so good I decided to make it into a baked protein porridge. Baked protein porridges are also a yummy breakfast I have been enjoying in the past few months. For me putting these two together made sense.
The human brain amazes me at times. I think it’s wonderful how ideas emanate from other ideas. I’m also really pleased the brain works like this as it has given me a very tasty breakfast that can carry me through the winter as well.
What’s your favourite breakfast? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small saucepan
- Measuring scales
- Blender
- Teaspoon
- Small baking tin or loaf tin
- Greaseproof paper
- Sharp knife
- Chopping board
- Skewer
- Cooling rack
Ingredients
- Orange x 1
- Oats x 90g
- Almond flour protein x 60g or protein powder of your choice
- Cashews x 30g
- Pumpkin seeds x 10g
- Sunflower seeds x 10g
- Chia seeds x 10g
- Flax seed x 10g
- Medjool dates x 4 – 8 (optional)
- Bananas x 2 large
- Coconut water, water or milk of your choice x 200 – 400mls
- Ground ginger x 1 tbsp
- Oil for the base of the pan
- Honey x 1 – 2 tsp (optional)
Method
- Place a small saucepan of hot water onto a high heat on the hob.
- Bring to the boil and put the orange into the water.
- Turn the heat down to a simmer and leave to cook for 10 minutes.
- After the 10 minutes drain through the colander and place the cooked orange into the blender cup.
- Put the oats, almond flour protein powder or protein powder of your choice, cashew nuts, pumpkin seeds, sunflower seeds, chia seeds, flax seed, Medjool dates (stones removed, if any), bananas, coconut water, water or milk of your choice and ginger into the blender.
- Blend all these ingredients together.
- Once all the ingredients are blended together pour into a large bowl with a lid.
- Store in the fridge overnight.
- The next day preheat the oven to 200°C or gas mark 6.
- Measure the baking tin and cut the greaseproof paper according to the measurements.
- Scrunch the paper in your hands.
- Place the paper inside the tin and add a little bit of oil to the greaseproof paper on the base.
- Remove the mixture from the fridge and poor into the tin.
- Spread the mixture as evenly as possible across the base of the tin.
- Once the oven has preheated put the mixture into the oven and bake for about 25 – 30 minutes.
- When the porridge is gold brown on top remove from the oven.
- Put a skewer into the porridge if it comes out clean ish it’s done.
- If not put the porridge back into the oven for a further 3 – 5 minutes until it comes out clean ish.
- Take the baked porridge out of the tin.
- Put on the cooling rack and leave to cool until warm.
- Drizzle a teaspoon of honey over the baked porridge.
- Then serve and enjoy.
Baked Orange and Ginger Porridge was a tasty breakfast. It was easy to prepare but slightly time consuming to cook. If you were to eat this on the morning of cooking I would make sure to prepare it in advance. If you haven’t got a lot of time then I would cook this the day before and store it in the fridge. All the ingredients in this dish are freezable so you could make this in advance and just defrost the day before you want to eat it. However you decide to eat this breakfast, as always, please enjoy. Thank you xxx
Googies Kitchen Life 