I hope you’ll be happy to see I’m back on the desserts-for-breakfast bandwagon again! I haven’t done one for a few weeks, so I thought a Jaffa Cake breakfast would be a lovely start to a freezing day like yesterday (it’s started snowing again in Lancaster, though it’s not sticking, boo.) It doesn’t look incredibly pretty, in fact, the chocolate curls I grated over the top melted before I could take a good photo, but I hope you can imagine how creamy and chocolatey this tasted, and a very welcome hangover meal :)
Jaffa Cakes are one of my favourite treats, and so I tried my best to get them just right for this breakfast treat (vanilla and oats for the ‘sponge’, then lots of chocolate and orange), and this is my way of saving the best ’till last – I’ve done quite a few dessert-for-breakfast ideas now, and I’ve used up all my recipes I had planned! If you’re really desperate for me to keep doing these then please comment or email your ideas to me, because they’re so much fun to do and I’m going to really miss adapting my favourite treats into a healthy breakfast. Be sure to browse my ‘breakfast’ category to find your favourite flavour, I think ‘carrot cake porridge’ has been the most successful so far, but who knows, your flavour could be my next addiction!
In other news, our snow is pathetic and it’s making me sad, so if you’re getting lots wherever you live, please gloat and/or send some photos of your snowmen to cheer me up!
50g porridge oats
200ml of almond/soy milk
The juice of a big orange
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
Orange zest and dark chocolate to decorate
- Put all the ingredients into a pan and heat gently for 5 minutes until thick and creamy. Grate orange zest and dark chocolate over the top.