Yes, it’s Food Revolution Day, 2015. And rather than host an activity as I have done in previous years, this year I decided to simply cook with my family, getting the kids involved (they love helping in the kitchen!) and, in the spirit of the day, popping on a couple of Jamie’s Food Tube videos and an episode of MasterChef Australia to watch. And, of course, we signed the petition to show support for compulsory practical food education in schools worldwide. As I type this, Jamie is 181,501 signatures away from reaching his goal of 1.5 million! So if you think that a happy, healthy life and good nutrition should be a right for every child, you might want to consider spending 30 seconds to sign the petition too.
And so, to our breakfast today…
Let it be known, I am rather obsessed with porridge. And I have a major thing for sweet potatoes (in case you hadn’t noticed!). If you are likewise a fan of oats and sweet potatoes, this recipe is surely everything you could want in a nourishing breakfast; think something akin to a combination of sweet potato pie, a bowl of creamy oatmeal and a spiced muffin, fresh from the oven.
No, I am not kidding.
The recipe is rather similar to an apple and oat muffin recipe I first started making waaay back in 2004 . The main differences between this recipe and that one, are that back then I used a natural muesli (containing raisins), plus some oil for moisture and eggs for rise. These baked porridge pots, on the other hand, are gluten-free, oil-free, egg-free and fruit-free (for those minding their fructose intake).
The most important thing to me (and my kids), however, is that they are darn delicious… and filling, satisfying, warm and comforting… I could go on!
There is plenty here for little ones to get involved with prep-wise, from the measuring of dry ingredients to the mashing of sweet potato. Actually, I am not sure what my kids liked more, the process or the end result.
SWEET POTATO PIE BAKED PORRIDGE POTS
250 ml gluten-free oats
1 1/2 teaspoons ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 tsp vanilla extract
1 teaspoon baking powder
A pinch of salt
150 ml (1 small-medium) sweet potato, peeled, cooked and mashed
50 ml coconut milk
150 ml almond milk
1-2 tbsp rice malt/maple syrup (optional)
50 ml chopped pecan nuts
- Preheat oven to 180 degrees C (fan) and lightly grease 2 large ramekins (mine hold 350 ml each) with a little melted coconut oil.
- In a medium-sized bowl, mix oats, spices, baking powder and salt.
- Add wet ingredients and mix to combine well.
- Spoon porridge mixture into ramekins and top with chopped pecans.
- Bake for 25-30 minutes, depending on desired consistency (a longer baking time will produce a firmer set).
- Let stand for a few minutes (the ramekins will be very hot at first), then pour over a little almond milk and/or coconut cream and finish with a sprinkle extra cinnamon, if you like.
*Note: I started writing this post on the morning of May 15 (FRD), but didn’t get around to posting until 12:11am on the 16th, so not technically on FRD 😉