Porridge cups
March 02, 2016
There are some mornings where I just don't want to get out of bed.
The sky is still dim outside, the bed is warm and cosy which makes the idea of
getting ready to leave the most unpleasant thing I ever had the displeasure of
thinking. So naturally, I stay in bed.
But sadly time still moves on and gets
closer and closer to the time I must depart if I still want to get to Uni in
time for at least 90% of my class.
And so I'm caught in this horrible rush
out the door but make sure that I'm actually wearing clothes (not my comfy
jammies) and more often than not breakfast gets forgotten.
I'm a strong believer that breakfast is
the most important meal of the day. I can occasionally skip a lunch or a dinner
but forget breakfast and I am a mess for the whole day. Any hope of
productivity stays at home with my poor forgotten breakfast.
I don't know how some of my friends go
without breakfast. Without it your body has no energy for the morning. I
personally am completely foggy and have zero concentration and am even more
likely to fall asleep in lectures (which has happened). By 11 I have hunger
pains and all thoughts have turned away from whatever I was doing to the
thought of food.
I have tried many 'on-the-go' commercial
breakfast but none of them taste as good as having a homemade breakfast. Until
I found the recipe for these. With a little bit of tweaking this recipe they are perfect!
Whether you need a quick grab and go
breakfast (me) or you're looking for something new in the mornings (also me).
These little muffin like, oaty, porridge cups are definitely worth a try!
To make, you will need;
3 large apples -they don't need to be cooking apples, nor do they need to
be in the prime of their life. We're going to make them into a fresh homemade
puree. You'll need to peel them and roughly chop them too.
5 cups oats
1 tsp salt
5 tbl honey
2/3 cup chocolate chopped into small chunks, you could also use choc chips
and avoid having to cut chocolate but I like the texture of chunks rather than
smooth chips. Anyhoo!
1/2 cup dried apricots, roughly chopped.
1/2 cup raisins
2 1/3 cups water
1/4 oil
2 1/2 tsp vanilla extract
2 tsp cinnamon
and some raw
sugar for sprinkling on top.
To begin, preheat oven to 190˚C and line
2, 12 hole muffin tins with paper cases. This recipe makes almost a month’s
supply (if you don't share and eat on every day, which would be excessive in my
books, but up to you!) of muffins which was roughly 20 overfilled muffin cases
or 24 neatly filled to the 3/4 line (like you're supposed to when making
cupcakes and not being piggy).
In a large
bowl place dry ingredients; oats, salt, chocolate, apricots, raisin and
cinnamon and mix together well. Once all evenly combined add wet ingredients to
the mix; the pureed apples we made before, honey, water, oil and vanilla and
mix again until thoroughly combined.
Spoon into
paper cases, because they don't rise I fill them to the tippy top but that's
not actually required.
Bake for 20
minutes or until golden brown. Leave to cool slightly in the tray (or eat warm)
for 5 minutes then transfer to a wire rack to cool.
Yum,
Happy baking and more relaxing, restful mornings!
xx
Caitlin
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