I was a little bleary eyed this morning, and may have misjudged the amount of porridge I was cooking. So, what to do with leftover porridge?
There are many delicious porridge finger/bar/muffin/slice recipes out there, definitely check them out for some slightly less ‘experimental’ inspiration. I would highly recommend reading Amy’s ideas from her lovely blog. (feedingfinn.com)
I had two minutes to throw this together whilst the littlie was glued to CBeebies, and before the pre-nap grumps set in.
It was so straightforward. I mixed a tablespoon of chia seeds through the cooked porridge, added a splash more almond milk, and then poured it into a pan. I topped the lot with whatever frozen berries I had in the freezer, and then popped it into the oven.
After 25 minutes, I checked the tray, and it needed another 10 minutes. I’d put this down to the fact the mixture was rather soggy when it went in. Generally, these kind of porridge bars work best with fresh oats, cooked quickly in a microwave. But I can’t abide waste, so cooked, soggy oats it was! Once cooked, the overall texture is crispy on top, and more ‘cakey’ in the middle.
The end result was great. Tasty and healthy- just what was needed for our post- nap snack! These are perfect for slightly younger babies who are just starting their BLW journey.
- leftover porridge- needs to completely cover the bottom of your baking tray
- 1 tbsp chia seeds
- 1 tbsp ground cinnamon
- almond milk to loosen
- cup of frozen berries- any fruit would work
Prep/equipment: Pre-heat oven to 180C, and line a brownie tray/baking sheet
- Add the chia and cinnamon to your leftover porridge, and mix thoroughly.
- Add a splash of almond milk (any milk will be just fine) to loosen the porridge.
- Pour the porridge into your brownie tray/baking sheet, and smooth out evenly. Sprinkle your chosen fruit over the top.
- Bake in the oven for 25 mins, then keep checking until you are happy with the consistency. The mixture should be coming away from the sides of the pan, and be slightly soft to the touch, but not too wobbly. Its a personal preference of just how cooked through you’d like it.