Sunday, 22 February 2015

Instant Fruit & Nut Porridge Pots - gluten free


I am afraid I have come late into the 2015 health-kick! January, it turned out was not a good time to ditch indulgence, but with the start of Lent I have made a decision to cut out a few things (crisps at the office desk have been a particular downfall of mine in the last couple of months) and to try and avoid any snacking between meals as well.

In an attempt to keep the wolf from the door, I have been trying to make breakfast as appealing as possible. I have never been good at breakfast..... I think because I see it as an interruption to the possibility of an extra half hour's sleep (of which I need lots).


So in my head, breakfast should be quick, convenient and something I can eat at home, in the car or in the office dependent on time available in the morning (and at what point my body suddenly tells me it has to be given sustenance).

In the last couple of years there has been a proliferation of commercially available instant porridge pots and sachets. The convenience of wholesome, filling breakfast porridge which can be prepared and ready in a couple of minutes by microwave (now found in many office kitchens) is very alluring. But what makes it so instant?


It's no big trick and nothing very complicated. It is a simple matter of balancing rolled oats with oat flour, making them apparently speedier to cook and also much creamier. And here's the good news...... you can make them at home to your own specification....... lacing with your own favourite spices and adding delicious fruit and nuts as you fancy. If you are gluten free, just make sure you use certified GF oats to avoid any cross-contamination.


This is my version! Instant Fruit and Nut Porridge Pots which combine a carefully considered ratio of porridge with my favourite dried fruits and nuts, balanced with brown sugar and cinnamon for a healthy, sustaining, incredibly tempting breakfast treat.

This recipe uses freeze-dried strawberries and dried blueberries (I used Crazy Jack) for a good fruity punch...... with a blending portion of rich ground hazelnuts and a crunchy couple of spoonfuls of chopped green pistachio nuts. The flavours and textures in this morning bowlful are like no porridge I have had before....... And that is a good thing! This is a a bowl which excites the tastebuds......... It makes getting out of bed something to look forward to.......


You could just mix the porridge portion in a bag and it would taste just as good, but I have layered mine......... it looks so much prettier! Presented in small glass jars, it makes for lovely little gifts if there is someone you want to cheer up, or to give to those early birds in the office as a little rewarding treat........... the experience of eating the contents is guaranteed to make them feel valued and to put a smile on any face.


Although I have used strawberries, blueberries, hazelnuts and pistachios, there are no limits to the combination of ingredients you could choose, providing the fruit is dried, to ensure portability. This is the opportunity to use the fruit and nuts you like.

I am sharing these home-made porridge pots with the following challenges this month :


Credit Crunch Munch with Elizabeth's Kitchen Diary (guest-hosting in February on behalf of Fuss Free Flavours and Fab Food 4 All). The bonus of making these porridge pots at home saves a considerable amount on cost compared to shop-bought versions, as well as allowing you to use your favourite additions.


The Spice Trail challenge - hosted by Vanesther at Bangers & Mash. This month it celebrates 'temple food'. Porridge has always been a healthy breakfast option, but with fruit, nuts and cinnamon it is not only delicious, but very nutritious and ensures you are kept full and alert until lunch time.


Cook, Blog, Share with Lucy at Supergolden Bakes.


Recipe of the Week with Emily at A Mummy Too.


Tasty Tuesdays with Honest Mum.



Instant Fruit & Nut Porridge Pots

Ingredients - For Each Pot

18g gluten free oats
7g GF oat flour (just whizz some oats in the blender/grinder until they are powder)
3 teaspoons rough chopped freeze-dried strawberries or raspberries
1 heaped teaspoon dried blueberries
2 teaspoons chopped pistachio nuts
2 to 3 teaspoons brown cinnamon sugar (make by adding a little ground cinnamon to soft light brown sugar)
1 heaped teaspoon ground hazelnuts

Method

  1. Mix the oats with the oat flour in a small bowl.
  2. Prepare your jars or pots (with airtight lids) ready for mixing or layering and lay out your ingredients in small bowls ready to divide into portion-pots.
  3. Spoon your ingredients into your jars/pots in the ratios as above. Feel free to vary your fruit and nuts as you prefer. To make mine as pretty as possible I layered in the following order (from bottom to top) : half the oat mix; strawberry; blueberry; pistachio; sugar; hazelnuts; rest of the oats.
  4. Seal the jar/ pot with a lid. 
  5. To Prepare : Tip the porridge mix into a serving bowl and stir. 
  6. Add 140 ml milk and microwave on high for 1½ to 2 minutes. If you prefer your porridge a little less thick, just add a little extra milk)
  7. Enjoy!
Gluten Free Alchemist © 2013-15 unless otherwise indicated

18 comments:

  1. Gorgeous! Delicious sounding mixture and beautifully presented too :-) This would be so handy for cold mornings when I'm feeling lazy (most mornings)

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    1. Thanks Aimee. They are delicious and really therapeutic to make too!

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  2. What a lovely way of eating breakfast in the office. They look so pretty layered that way, I bet you get many envious looks in the office. A great way of keeping them safe from gluten cereals in the office cupboards too. I always add cinnamon to my porridge too. I sometimes add some brown rice flakes with the oats too for extra bite and then top with some dark chocolate chips when cooked, they go all melty! Craving some porridge now.

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    1. Ooohhh... dark chocolate chips would be a perfect addition! I will have to throw some in next time.

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  3. What a fabulous and tasty idea! Thank you so much for entering #creditcrunchmunch:-)

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  4. Your porridge looks so inviting, so much goodness in that jar!
    I love porridge but sadly my children have gone off it a couple of years ago. They used to have it every morning (and I used to make it properly) since birth. Now it is toast and yogurt instead. I am hoping they will go back to it one day. Perhaps I could make it more interesting like you have done. A really good combination of flavours!

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    1. Thank you Alida. My daughter was really excited to see and try these. I am making some more with her so that she can choose her favourite additions and make them pretty too..... It's an edible version of those coloured layer sand jars that kids want to make on holiday (but much much nicer!!!)

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  5. What a great idea - I love my porridge packed with dried fruit and nuts :)

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    1. Thank you! Me too! Porridge is so much nicer packed with fruit and nuts.

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  6. Such a genius idea - love it! Although I generally don't like my porridge with milk; I go for apple juice instead, but I reckon this would still work, eh? And a lovely entry for The Spice Trail's temple food challenge. Thanks for linking up :)

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    1. Thanks Vanesther. I reckon it would work fine. Certainly worth a try. I quite fancy it with coconut milk too!

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  7. Oh wow how I would love a bowl of this in the morning, sounds delicious and looks stunning! x #CookBlogShare

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  8. I love the sound of this! I'd be so chuffed if someone gifted me one of these - a super idea! Thank you for sharing with Credit Crunch Munch!

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  9. Such a great idea! These look tempting enough to sell in shops... I had a great healthy January but must admit that February wasn't as great and skipping breakfast is my downfall – I need to start eating porridge again. #CookBlogShare

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    1. Thanks Lucy. The possibilities are endless with colours that vary with each addition! Skipping breakfast is my downfall too, but I am working on it! Porridge is such a healthy bowl in the morning and is one of the few things which actually fills me up until lunch!

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