BLUEBERRY MUFFIN BAKED PORRIDGE POTS

A muffin for breakfast with a delicious twist!

For a while I have been mentioning my favourite recipes on Instagram, and I am finally playing catch-up and starting to post them, as promised. When I posed the question yesterday, “Which of my baked porridge recipes would you like to see next?”, the winner – by Instagram comment vote – was Blueberry Muffin.

So here it is… (but rest assured, the others will follow shortly! 😉 )…

MissMarzipan_blueberrymuffin_porridge_potslg

BLUEBERRY MUFFIN BAKED PORRIDGE POTS

Serves: 2

INGREDIENTS

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 frozen organic blueberries
50 ml coconut milk
150 ml almond milk
1-2 tbsp rice malt/maple syrup (optional)
2 heaped tbsp fresh blueberries
50 ml pistachio nuts, roughly chopped

DIRECTIONS

  1. Preheat oven to 180 degrees C (fan) and lightly grease 2 large ramekins/oven safe jars (mine hold 350 ml each) with a little melted coconut oil.
  2. In a medium-sized bowl, mix oats, spices, baking powder and salt.
  3. Add wet ingredients – minus blueberries – and mix to combine well.
  4. Gently fold the frozen blueberries into the porridge mix (you want pretty, jammy pockets of blueberries to form as the porridge muffin bakes).
  5. Spoon porridge mixture into ramekins/jars, stud with fresh blueberries and top with chopped pistachios.
  6. Bake for 25-30 minutes, depending on desired consistency (a longer baking time will produce a firmer set).
  7. Let stand for a few minutes (the ramekins/jars will be very hot at first), then pour over a little almond milk and/or coconut cream, if you like. They can also be kept covered in the fridge (after cooling) for at least 3 days, and make a wonderful, portable breakfast treat served just as they are… Picnic, anyone? 😉

 

* If you like this recipe, check out the one it is based on; my Sweet Potato Pie Baked Porridge Pots!

14 thoughts on “BLUEBERRY MUFFIN BAKED PORRIDGE POTS

    • Hi! Thank you 🙂 xx
      Yes, that’s what I do with all my baked porridges for weekday consumption… make them in advance and take them to work with me. No mess, no fuss. Hope your little miss likes these if she tries them x

  1. I love oven baked breakfasts but I usually do my oats or quinoa in an oven dish. Love the idea of doing them in individual pots. Must give it a try now I finally have some more time to cook again.

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