On cold mornings there’s nothing like a hot, steaming bowl of porridge to set you up for the day. Except that porridge on its own can be a little dull. I’ve never been the type of person to make it with water as it makes it taste like wallpaper paste. Oh no, I like my porridge to be a little luxurious and so back in the days when I was over 6 stone heavier than I am now, my porridge often contained nuts, seeds, fruit and even a touch of cream. To think I thought the nuts and stewed fruit made it healthy. How deluded can you be?
When I started to lose weight, my porridge contained semi-skimmed milk, a grated apple and some cinnamon which tasted good but after a while became a little “samey”. That made me look at other additions that would also be good for me and fill me up. I’ve since tried “carrot cake porridge” using grated carrot in place of apple and adding nutmeg as well as cinnamon and also – somewhat surprisingly you may think – sweet potatoes and pumpkin. I highly recommend these if you want a really REALLY filling breakfast.
My latest porridge related recipe was inspired by Mullerlight yoghurts who have just introduced a “Cherry Bakewell” flavour in conjunction with Slimming World. The classic flavour combination of cherries and almonds is always a winner in my house but at the moment cherries are out of season and I tend not to eat nuts as I usually can’t stop until an entire packet has been emptied!
So I had to be creative for my next porridge extravaganza and turned to my baking supplies cupboard (not that I bake these days…. too much temptation) to get some ideas.
The result was a “Raspberry Bakewell” flavoured baked porridge breakfast that is *FREE* on the Slimming World plan (if you use some of your Healthy Extra milk allowance). A good quality brand of almond essence (I use Nielsen Massey) gives you the hint of “bakewell” without adding any fat, calories or Syns and adding the raspberries at the end gives a burst of flavour as you tuck in.
It’s porridge but definitely a bit posh.
Give it a try and let me know what you think.
40g porridge oats
½ teaspoon baking powder
1 teaspoon granulated sweetener
1 egg, beaten
175mls milk (I use 1% fat these days but semi skimmed or other is fine)
½ teaspoon good quality almond essence
Small handful of fresh raspberries
Preheat your oven to Gas Mark 4, Fan 160 degrees C or 180 degrees C.
Mix the porridge oats, baking powder and sweetener together in a bowl.
In a jug, beat the egg and add the milk and almond essence. Mix well.
Stir the wet ingredients into the dry and pour the mixture into a small ovenproof dish. The one in the photos is 5 inches (14cms) in diameter.
Bake in the centre of the oven for 20 – 25 minutes or until the top is golden and no longer ‘wobbles’ if you wiggle the dish. You want it to be slightly firm – not like cement – although if you leave it for a while before eating it will thicken up.
Serve topped with the fresh raspberries.