We have been experimenting a lot recently with our baked porridge so we opted for a sticky toffee apple baked porridge this time around. Sticking toffee pudding is a traditional pudding in the UK which we often reach for when choosing a pudding so we thought why not create our own healthy version that is suitable for breakfast.
Let us know if you decide to make it we love it when you recreate our recipes! Make sure you tag us in your photos on Twitter and Instagram!
Ingredients for the porridge
50g porridge oats
1 small braeburn apple
1tsp Groung ginger
2 dates chopped
2tsp ground almonds
1tsp baking powder
50ml Almond milk
Ingredients for the topping
20ml Almond milk
Left over apple cut into chunks
Pre heat the oven to 180oc
Finely grate the apple into a small mixing bowl but leave a small amount behind as you will need this for the topping
Add all the dry ingredints into the mixing bowl and stir until combined
Add the almond milk and stir
Place in the oven for 30 minutes until the oats are cooked
Whilst the oats are cooking place the chunks of apple and cinnamon into a sauncepan
Cook the apples on a low heat until soft
Place the dates and almond milk into a blender and blend until combine
Remove the oats from the oven and top with the apple chunks
Drizzle the toffee sauce on top
Jersey has some delicious breakfast spots and as you know we are breakfast lovers so we had to include them in a speedster blog post! (We didn’t go to them all during this stay but we have sampled the menu on previous trips). Jersey folk have always gone out for breakfast it has been the thing to do way before the trend set in the UK.
La Braye- We visited La Braye for the first time during our visit and the food was so delicious. There was lots of choice on the menu and I was spoilt for choice. I was considering going for the porridge but thought I should probably try something different seeing as I eat porridge almost every morning at home. I opted for the smoked salmon and scrambled egg which was so tasty. The crushed avocado on toast also looked amazing so I definitely know what to order next time.
El tico Beach Cantino- We loved El Tico when we visited back in May but we didn’t get the chance to visit this time around. The food is amazing and the portion sizes are incredibly generous. They serve full English breakasts, porridge with a selection of toppings, granola, pancakes, cinnamon toast and the list goes on and on. The view from El Tico is stunning as it looks out onto St Ouen’s bay where you can watch the surfers surf the waves.
Colleens- this is a relaxed beach cafe, serving breakfast, lunch and dinner. Colleens cafe is located in St Ouen’s and it is only a stone throw away from the beautiful golden sanded beach. You can dine both inside and outside if the weather is on your side. This is definitely a firm favourite of ours and pancakes were delicious.
Nude Food- We haven’t actually eaten in Nude foods but we popped in at the weekend as we wanted an iced coffee. Unfortunately they didn’t sell iced coffee but whilst we were in there we happened to notice how delicious the menu looked. It was a fitness bloggers heaven the menu was full of healthy and wholesome brunch foods.
MOO- This trendy spot can be found in St Hellier just off of the main highstreet. We would say this place is best if you want to take your smoothie or shake away as it is quite small inside. The smoothies they have on offer look delicious and they would be the perfect post workout refuel.
No one really knows where the carrot cake came from, but it’s got carrot in so it must be healthy right? This carrot cake baked porridge is so good and the cashew frosting on top adds the perfect amount of sweetness. If you don’t have time to make the cashew frosting then add some peanut butter and you are good to go.
The texture of baked porridge is significantly different to normal porridge you would cook on the hob or in the microwave. The texture is fluffy and much more cake like which we absolutely love as it makes you feel like you are eating cake for breakfast and who doesn’t want cake for breakfast?
Let us know if you decide to bake this porridge as we would love to know! If you take any photos then be sure to tag us in them on Twitter and Instagram, you can find us at @threebrits.
Makes 2 bowls of porridge
1tsp baking powder
1 carrot grated
½ tsp mixed spices
½ tsp ground ginger
½ tsp cinnamon
4 Walnuts chopped
30ml milk of your choice
3tbsp almond milk
1tbsp maple syrup/agave nectar
Soak the cashews in water for a minimum of 5 hours or over night
Preheat the oven to 180oc
Place the cashews, almond milk and maple syrup in a blender and blend until smooth
Pop the cashew frosting in the freezer for 30 minutes and chill
Grate the carrot into a mixing bowl (leaving a little for decoration)
Add the oats, chopped walnuts and spices and stir until combined
Pour in the water and milk and continue to mix (add more liquid if you feel it needs extra)
Place in the oven for 25-30 minutes until the oats are cooked and it is golden brown on top
from the oven and place a spoonful of cashew frosting on top of the porridge and sprinkle with the remaining carrot.