It’s been quite a while since I made a dessert-for-breakfast porridge, and I thought that this lovely concoction would help warm the January blues (I always feel a little down when Christmas is over but it’s still freeezzing cold outside), which it certainly did for me, this feels like a little cuddle on the inside! I’d seen ‘baked oatmeal’ hanging around on American food blogs for a while, and it’s only just hit me that that’s not at all what this is, so don’t get your hopes up if you’re from the USA, this isn’t a cake, just a healthy breakfast that’s been done in the oven… But it certainly tastes good enough to have as a snack or even dessert :)
I hope you like this breakfast as much as I did, I felt like gingerbread was quite Christmassy, but really it’s good for the winter months in general – I forget that after Christmas there are still two or three months of unbearable chilliness, so this is definitely a good winter warmer for January and beyond! I hope you like the photo as well, it’s taking me a bit of time to get used to my new SLR camera, but I think I’m getting there, it’s so much clearer than my old digital, but it does mean holding off from eating my creations for about 20 minutes as I faff around with the lens, dials and buttons now!
P.S. I’ve just finished an awesome book, and my friend was asking about it this morning, so I thought I’d recommend it to everyone – it’s called ‘How To Be A Woman’ by Caitlin Moran, and it’s a sort of autobiography about modern day feminism, and it’s really funny and touching, so if you feel like a new book, that would definitely be one to purchase!
50g of porridge oats
250ml of soy milk
One tablespoon of golden syrup
Half a teaspoon each of cinnamon and nutmeg
One teaspoon of ginger
A pinch of cloves
Around a tablespoon of demerara sugar to sprinkle
- Preheat the oven to 180 degrees Celsius. Put all the ingredients minus the sugar in a pan and heat for around 5 minutes until thick and creamy.
- Pour the porridge into an oven safe dish, sprinkle over the sugar and bake for 20 minutes until caramelised and yummy.