The world is divided into two types of people: the morning people and the non-morning people. The first wakes with ease, unaffected by the hour on the clock, ready to start the day. They fit in a HIIT session before work and go to bed excited by the prospect of breakfast. On the other hand, the second is zealous with the snooze button, yells abuse at their significant other for turning the lights on before 8 am and is often running late.
There’s no mistaking we’d all like to be a morning person. But if you’re not, how do you transform into a perky AM riser? With this baked gingerbread porridge from Sally O’Neil aka The Fit Foodie. It’s a delicious twist on your standard oatmeal and it tastes so good it’ll literally make you want to get out of bed in the morning. It’s one of many insanely satiating recipes from her debut cookbook, LOVE MOVE EAT.
“This fragrant porridge is delightfully low in sugar and super versatile. It actually tastes like gingerbread men—it’s a must-try! Slice it up and tote it to the office, or stick it in the kid’s lunch boxes (minus the nuts—sensitive things!) for a simple snack on the go.” – Sally O’Neil.
Baked Gingerbread Porridge with Caramelised Pecans
DF | GF | SF | V
Prep + Cook – 50 minutes
For the caramelised pecans (makes 2 cups)
1 tbsp rice malt syrup
1 egg white
2 cups pecans
For the porridge
2 cups rolled oats (gluten-free, as needed)
¼ cup natural vanilla protein powder (optional)
¼ cup granulated stevia
1 tsp baking powder (gluten-free, as needed)
1 tbsp ground ginger
1 tsp cinnamon
½ tsp Himalayan salt
2 cups unsweetened almond milk (or other non-dairy milk)
2 tbsp organic coconut oil, melted
1 tbsp rice malt syrup
2 tsp natural vanilla extract or powder
Oil spray, for cooking
To caramelise the pecans:
- Preheat the oven to 120°C and line a tray with baking paper.
- Whisk together the egg white and rice malt syrup stir through cups pecans. For vegans, skip the egg and substitute with a tablespoon of olive oil or coconut oil. Spread out in a single layer on your lined tray. Bake for 20 minutes, stir, then bake for a further 20 minutes. Set aside to cool
To make the porridge:
- Preheat the oven to 180°C.
- In a bowl, combine the oats, protein powder, stevia, baking powder, spices and salt. Set aside.
- In another bowl, whisk together the almond milk, coconut oil, rice malt syrup and vanilla until combined.
- Spray a large baking dish with a little oil then add the oat mixture.
- Pour over the milk mixture and bake for 30 to 40 minutes until the porridge has become firm.
- Remove the porridge from the oven and top with a cup of caramelised pecans – the other cup can be stored for another batch of porridge! Leave to cool a little before serving.
+ A note for the chocoholics… Add ¼ cup dark chocolate chips, cacao nibs or carob chips (optional) before baking for extra indulgence!
+ And the leftover lovers… Toast porridge under the grill for 5 minutes and serve warm with fresh Greek yoghurt on chilly mornings.
+ Time-saving tip… If you’re short on time, use plain pecans with a drizzle of rice malt syrup instead of the caramelised pecans – it works just as well!
Recipes extracted from LOVE MOVE EAT by Sally O’Neil, Bauer Books, rrp: $34.99. Available where all good books are sold www.the-fitfoodie.com and www.magshop.com.au.