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! 😉 )…
BLUEBERRY MUFFIN 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 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
- 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.
- In a medium-sized bowl, mix oats, spices, baking powder and salt.
- Add wet ingredients – minus blueberries – and mix to combine well.
- Gently fold the frozen blueberries into the porridge mix (you want pretty, jammy pockets of blueberries to form as the porridge muffin bakes).
- Spoon porridge mixture into ramekins/jars, stud with fresh blueberries and top with chopped pistachios.
- 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/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!