I really wanted to keep going with my dessert-for-breakfast challenge, as I’m having so much fun creating all these amazing recipes (and I’m enjoying tasting them as well!) but my idea for today was a little harder than the others I’ve come up with… How do you make sticky toffee pudding porridge without it tasting sickly and horrible and not at all what you want in the morning? I was wondering whether I should do a quick toffee sauce for this, but I tried it and it was way too much sugar for breakfast time, so in the end I decided to focus on the fruit, nuts and spices and just have a sprinkling of crunchy demerara sugar for flavour, and it worked!
I’m really pleased with this creation actually; I love dates and pecans, but – thank God – managed to side step the wickedly sickly version of what this could have been. I’m thinking this will be a lovely little indulgence for when the weather gets bitterly chilly! I hope you like it as much as I did, this is my idea of heaven in a bowl :)
Next up I really want to try and attempt a jaffa cake porridge flavour… Wish me luck!
50g of porridge oats
250ml of soy milk
One teaspoon of cinnamon
Half a teaspoon of allspice
One tablespoon of demerara or brown sugar
Small handful of chopped dates
Small handful of pecans
- Put all the ingredients in a pan and simmer for 5 minutes until thick and creamy. Top with more sugar and pecans.