Last year I made about six different baked protein porridges and this year I’ve decided to continue making these porridges. At this time of year when Christmas is over January can feel depressing. It’s not the time of year when I want to be getting out of bed.
Although if I have a delicious breakfast to wake up to I’m more inclined to spring out of my bed. The morning I made this breakfast I could almost taste it before it was cook. Then when it was cooked it was even better than I imagined. Well worth getting out of bed for. I hope you will agree. Below is a video and recipe for you.
What are your favourite breakfasts? Let me know in the comments below and please don’t forget to like and follow me.
Serves 2 – 4
Equipment
- Small saucepan
- Measuring scales
- Blender
- Teaspoon
- Small baking tin or loaf tin
- Greaseproof paper
- Sharp knife
- Chopping board
- Skewer
- Cooling rack
Ingredients
- Lemon x 1
- Dried figs x 4 – 8
- Oats x 90g
- Almond flour protein x 60g or protein powder of your choice
- Cashew nuts x 30g (or a nut of your choice)
- Pumpkin seeds x 10g
- Sunflower seeds x 10g
- Chia seeds x 10g
- Flax seed x 10g
- Bananas x 1 large
- Coconut water, water or milk of your choice x 200 – 400mls
- Ground sweet cinnamon x 1
- 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 lemon 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 dried figs, oats, almond flour protein powder or protein powder of your choice, hazelnuts, pumpkin seeds, sunflower seeds, chia seeds, flax seed, banana, 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.
- 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.
Dried Fig and Lemon Baked Protein Porridge was a tasty was to start my day. It was easy to prepare and cook. The porridge was slightly time consuming to cook so I would recommend getting up early to cook it. Or you could make the porridge and freeze it for another occasion. Although, if you are using a rice protein powder it’s best to check that you can freeze it. It’s tasty served warm of cold. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 