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.
Your country home from home- Sopwell House
One Saturday we ventured out to the Hertfordshire countryside (which actually isn’t that far away from us) to enjoy a delicious breakfast at Sopwell House. Sopwell House is a luxury hotel that is set amongst 12 acres of countryside. They have over 100 rooms, two restaurants, bars and a health and wellbeing centre.
We were not able to book breakfast we were just told to turn up before ten o’clock as that is when it is their busiest time. We arrived a little before 9:30AM and were taken to the breakfast restaurant. We were able to pick the table of our choice and as soon as we were seated the impeccable table service began.
The service at Sopwell House was faultless. The waiters and waitresses were very efficient and incredibly polite they really did make our visit even more enjoyable. We were served tea and coffees and were told to help ourselves to the breakfast that was on display in front of us.
There was so much choice including; Yoghurt, berry compote, selection of cereals, dried fruit and seeds, assortment of pastries, smoked salmon with cream cheese and capers, full English breakfast, freshly baked bread to toast, jams and spreads and also an array of hams and cheeses.
As you can imagine we didn’t know where to start and we basically worked our way through the entire selection, we were one of the lasts ones in the restaurant when it reached 11oclock.
We thought the breakfast was charged fairly at £17.50 per person. The only thing we were slightly confused about was the fact you were allowed to dine in your robes but then again it is a spa hotel and they do want you to feel like you are home from home so we will let them off.
We would love to return to Sopwell House for a Spa weekend as we were blown away by the quality of the breakfast. we can only imagine how relaxed and refreshed we would feel after an entire weekend of pure relaxation.
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.
We really wanted to bake some banana bread one Sunday afternoon when we were browsing the fruit and vegetable isles in the supermarket. Most supermarkets bag up banana that are about to go out of date and sell them for about 20p bargain!
Banana bread is great because you can eat it at any time of the day! Well you can with this banana bread because it is sugar free and still tastes so delicious! The bananas are sweet enough and become even sweeter once cooked so you wont even notice the lack of sugar.
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
30g chopped walnuts
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice
1tbsp coconut sugar (optional)
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 2 of the bananas in a mixing bowl
Slice the remaning banana
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda and walnuts
Once combined add the mashed banana and half of the slices banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tin
Place the remaining sliced on top of the mixutre
Sprinkle the handful (5g) oats and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy
We absolutely love experimenting with oats, especially when we are making our porridge (also known as oatmeal in the USA). Porridge is the perfect winter warmer on a cold February morning helping us to refuel after a morning workout.
We love banana bread so we decided to make our very own banana bread baked porridge. This recipe is absolutely delicious and we would recommend making it as soon as you can. We do put nuts in this recipe but if you have an allergy then it still tastes delicious without.
1 ripe banana
50ml milk of your choice
3 walnuts chopped
Pre heat the oven to 180oc
Mash your banana in mixing bowl
Add in the oats and walnuts and then stir until combined
Pour in the water and milk and continue to mix
Place in the oven for 25/30 minutes until the oats are cooked and the colour is golden brown.
Let us know if you decide to make the porridge and please send us photos as we love to see them!
When someone says breakfast porridge is the first thing that comes to our mind. We cannot get enough of the stuff especially during the winter months when the mornings are so much colder. We have experimented with porridge a lot over the past year and even have a porridge series on our blog (recipes include Peanut butter and jelly & a taste of autumn).
We knew during blogmas we had to create a porridge recipe, we have mixed it up a bit though and gone for a baked porridge. This is the first time we have ever cooked baked porridge but oh my goodness it was delicious and we will definitely be having it more often.
It does take slightly longer to cook than ordinary porridge, so we will probably have to save this for the weekends when we have much more time on our hands. We hope you have fun recreating our recipe and let us know what you think!
50g Porridge oats
30ml Milk of your choice (may need more depending on the size of your bowl)
Drizzle of water
Red currants fresh or frozen (we used frozen)
Chopped mixed nuts
½ tsp Ground Cinnamon
½ tsp Ground Ginger
Pre heat the oven to 180oc
You will need an oven proof dish we got ours from tiger
Place the oats and nuts into the dish and stir so ingredients combine
Scatter the red currants on top
Pour your milk on top of the mixture and top with water
Place in the oven for 15-20 minutes