Baked Gingerbread Porridge

March 24, 2013

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I told you I was on a ginger bender, didn’t I? Well here I have for you a little morning dish of warmth and comfort. It’s baked gingerbread porridge. And it’s completely welcome in my life right now.

The grated apple or pear topping in this recipe is mandatory. Mandatory. Trust me. What became an afterthought of grating a little apple for some sweetness and fibre turned out to entirely make the dish. I may even prefer grated pear on top… I recommend you just go with your mood and fruit bowl situation. Oh, and the mascarpone, it mellows things, balancing the ginger zing nicely. I’ve made this dish with and without the somewhat indulgent mascarpone scoop and I dearly favour its presence.

Oh, and do you want to know what makes this porridge extra special?…

The generous use of spice we have here ignites something completely fabulous in me. It’s called productivity. Have they done studies on spice and productivity? Surely they should. I feel that ginger, in particular, is a solid firecracker, encouraging task completion and generally just getting things done. It’s a ‘ticking off lists’ kind of food. Blackstrap molasses, in its nutritious glory, is helping move things along too. Try this dish and see for yourself. If enough of us participate in this breakfast study, I feel quite confident we could publish the results.

Peer reviewed porridge, now there’s a journal article I’m truly interested in.

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Baked Gingerbread Porridge

Serves 1

Porridge Ingredients

1/3 cup Rolled Oats

1 tablespoon Ground Flaxmeal

1 heaped tablespoon Flaked Almonds

A pinch of Salt

A pinch of Ground Cloves

A pinch of freshly grated Nutmeg

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger (or a touch less, if you do not enjoy such a ginger bite)

1/2 teaspoon freshly grated Ginger

1/2 cup Milk

1 tablespoon Mascarpone

1 tablespoon Blackstrap Molasses

Butter, to grease the pan

Toppings
1 small apple or pear, grated

Greek or natural yoghurt

 

Method
1. Preheat your oven to 180 degrees, Convection setting.
2. Grease a 14cmx10cmx5cm oval ramekin with butter. Feel free to use a different baking dish but ensure your filling is around 3cm high in the dish and watch the cooking time if it’s significantly different.
3. Add all the porridge ingredients to a mixing bowl and stir to combine (use a whisk to evenly distribute the mascarpone as required). Pour into the baking dish and smooth the surface.
4. Bake in the oven for ~30 minutes until done. You want your porridge to be cooked yet moist, and certainly not dry.
5. Serve in the ramekin with grated apple or pear on top. A spoon of yoghurt is a lovely addition also.
6. Go and get things done.

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Heidi xo

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  • Sean Jewell March 24, 2013 at 1:20 am

    This one looks like a b-fast winner, settin’ in the rice cooker tonight, eatin b4 work tommorrow

  • Denita March 24, 2013 at 1:37 am

    Heidi, wow – I am all about this!!! This will be my Sunday treat for breakfast tomorrow!! I can’t wait to try it!

    Genius. Love De xx

  • Tess March 24, 2013 at 7:35 pm

    This sounds utterly fabulous, can’t wait to try it! Do you substitute anything else for the mascarpone when you make this without it? The bf is on a rather annoying low fodmap diet 🙂

    • Heidi March 24, 2013 at 8:04 pm

      Ahh I see, unfortunately if lactose is an issue that might be tricky. I assume you’re using lactose-free milk. Might just have to leave out the mascarpone & dial back the ground ginger a bit. Depends on his tolerance level. No equally delicious substitute pops to mind, sorry, lovely! Xo

      • Tess March 29, 2013 at 8:36 am

        Thank-you, and thanks again for sharing this recipe! I might just make one batch with and one batch without and see how it goes. Surely there’s no harm in two lots of gingerbread porridge 🙂

  • Daisy@Nevertoosweet March 25, 2013 at 4:23 am

    Wow your new blog looks and feels great Heidi 🙂 It my first time back since you’ve changed it and think it’s wonderful!!! The weather is finally cooling down yay I think baked gingerbread porridge would be great for a chilly Winter morning for breakfast hehe ~

    • Heidi April 2, 2013 at 3:42 am

      Thanks, Daisy! x

  • Hannah March 26, 2013 at 10:16 pm

    Heidi!! You have a gorgeous new blog of wonderment! Google Reader didn’t update me (which I guess won’t matter soon, as GR itself is disappearing), which is why I’ve been absent. I am absolutely swooning my dear. Your new look is gorgeous, and how utterly perfect to have this set up before you set off on your next/new adventure overseas! xoxo

    • Heidi April 2, 2013 at 3:43 am

      You’re the best x

  • Iron Chef Shellie April 2, 2013 at 2:48 am

    HOW THE **** DID I MISS THIS POST?!!
    This. This is totally happening for me sometime soon. Yesthankyouverymuch!! xx

    • Heidi April 2, 2013 at 3:43 am

      Thank YOU, lady! x

  • InTolerant Chef April 8, 2013 at 4:10 pm

    When I have my cafe this recipe will be on the menu Heidi! Oh so yummy indeed!

    • Heidi April 11, 2013 at 12:01 pm

      Thanks, Rebecca! I will have to visit 🙂 x

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