Our apple tree sadly hasn’t been in abundance like the past few years. We hardly had any apples again this year. The apples that we have had I decided to make this delicious breakfast with. Apples and cinnamon are a scrummy combination and I’ve been wanting to try this baked porridge for a while. I had to wait for an apple from our tree. I’m so pleased I did as it was sweet and fragrant. It was so good, of course I had to share the recipe with you.
What’s your favourite way to eat apples? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Measuring scales
- Blender
- Teaspoon
- Small baking tin or loaf tin
- Greaseproof paper
- Sharp knife
- Chopping board
- Skewer
- Cooling rack
Ingredients
- 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
- Apple x 1
- Coconut water, water or milk of your choice x 200 – 400mls
- Ground sweet cinnamon x 1 tbsp
- Oil for the base of the pan
- Honey x 1 – 2 tsp (optional)
Method
- 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 ground sweet cinnamon 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.
- Slice the apple into quarters.
- Cut the core from the apple and chop the flesh into small pieces.
- Mix into the porridge.
- 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 Apple and Cinnamon Protein 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 