Updated: Feb 23
As Autumn gets underway I love nothing more than returning to my favourite kind of breakfast - porridge. This is a twist on the classic, it is a baked porridge which creates more of a flapjack-like texture - soft on the inside and slightly crunchy on the outside.
It's the perfect recipe for prepping ahead - one bake will give you four breakfasts that will keep in the fridge or freezer. It is naturally gluten-free and can be made vegan, depending on your preference. Feel free to mix up the flavours too, depending on what you fancy.
10 minutes prep, 40 minutes cooking
2 tbs flaxseed + 5 tbs water
240ml unsweetened almond or dairy milk
1 tsp bicarbonate of soda
3 tbs almond or peanut butter
2 apples, grated
4-6 plums sliced
1 tbs honey (optional)
2tbs Greek or coconut yoghurt
1 tbs pumpkin seeds
Drizzle of honey
Method for Plum and Apple Porridge Bake
Pre-heat the oven to 180 degrees C/350 degrees F, and grease a baking dish.
Make the flax 'eggs' by mixing the flaxseed with the water and set aside for a couple of minutes to thicken.
Mix together the oats, milk, almond butter, bicarbonate of soda and apple. Stir through the flaxseed and then pour the oat mixture into the baking dish. Arrange the plum slices on top of the oats and then bake in the oven for 40 minutes.
Once ready serve with a spoon of yoghurt, a drizzle of honey and a few pumpkin seeds if you wish.
Any leftovers will keep in the fridge for up to a week and the freezer for 4 weeks.
For more breakfast ideas:
I love to hear how you get on with my recipes, so please let me know your thoughts!