The mornings are pretty chilly now and the cold weather has set in ready for winter. I don’t like the cold and find it hard to get going until I am warm so I like to make a hot breakfast on the frosty mornings. Porridge is a favourite because it is healthy, filling and delicious. But sometimes you just don’t have the time to make it, or you need to grab breakfast on the run, or you might just want something a little different. This is every reason I created these baked porridge cups.
We made our first batch on a lazy weekend. I got the whole family involved so that we could each make up our own favourite topping combinations. We used mostly dried fruit and nuts this time. I am keen to try them with some fresh fruit like blueberries, peaches and stewed apple as well.
Obviously these are perfect for breakfast and went down a treat with a small cup of greek yoghurt. They are great in the snack box too because they are a bit like a muesli bar and can be eaten just as well cold.
Baked Porridge Cups
2 tablespoons coconut oil (use another oil if you want)
¼ cup brown sugar (you could easily use less … or more)
¼ cup apple puree
2/3 cup almond milk (use any milk you have)
1 teaspoon vanilla extract
¼ teaspoon salt
½ tablespoon ground cinnamon
1 ½ cups rolled oats
1 teaspoon baking powder
Toppings to your taste
- Preheat your oven to 160C (fan forced) and line your muffin pans with papers.
- Whisk your egg, oil and sugar together.
- Add in the apple puree, milk, vanilla, salt and cinnamon and whisk.
- Stir in the oats and baking powder.
- Chop up your toppings – we used dried apricots, cranberries, dates, walnuts, and dark chocolate. You can use anything you like.
- Sprinkle your toppings on and push down lightly with the back of a spoon.
- Bake for 30 minutes. Let them cool for 5 minutes before eating. Your can store these in an airtight container and enjoy all week or pop the extras in the freezer.
Do you enjoy hot breakfasts in Winter?
What’s your favourite baked porridge cup topping?