This week for whatever reasons, all my meetings, Zoom’s etc were in Mayo, so I was based at home most of the week. Therefore, I got a little more time to experiment in the kitchen. I love to follow others on social media, looking at their recipe ideas and then seeing if they adapt well using our products.
Baked Blueberry Porridge
Lilly Higgins who writes in the Irish Times, posted a lovely one on her Instagram early in the week, she was calling it Baked Blueberry Porridge. I adapted it and think my version is better called - Baked Oats, With Fruits of The Forest. This is actually because I didn’t have enough blueberries on the first day I tried to make it. I then made it a second time with just blueberries and the mix of fruits is much nicer. It also smells and tastes wonderful.
In her post Lilly said she was guided by Orla Walsh Nutrition, who confirmed to her that this recipe is really balance nutritionally and will supply the right vitamins protein and calcium to tackle the day. It also makes a delicious dessert. Think about it: oats for fibre, sheep dairy for the calcium and protein, eggs for protein, and the berries for yet more fibre and phytonutrients.
If you have kids in the house, it would be a healthy breakfast to get all the goodness into them, and they would love it. Lilly makes it the night before then pops it in the oven the next morning. So, it would be a quick yet healthy breakfast option. If you are (like me) trying to avoid all things processed and refined sugar, it tastes like a real treat, the small bit of crumble on the top won’t hurt!
Baked Oats, With Fruits of The Forest.
My photo is terrible, but the dish is yummy!
40g porridge oats
Pinch of cinnamon
80ml sheep’s milk (of course you can use other milk, I am just shamelessly promoting here)
1 tbsp honey
100g mix fruit of the forrest berries (or whatever you have to hand)
Crumble: 2 tbs oats, 1 tbsp butter, 1 tsp brown sugar.
To serve: Two huge, big blobs of Velvet Cloud
Spread the butter around the side of an oven proof dish. Scatter the fruit on the bottom of the dish. Whisk the egg, milk and honey, and pour this milk mixture over the fruit, tap or sort of shake the dish to make sure the milky mixture spreads around the dish. In a bowl rub the crumble ingredients together. Scatter this on top of the porridge.
Bake in a preheated oven at 180 C for 15 mins until the fruit is bubbling and bursting.
Serve smothered with blobs of sheep’s milk yogurt. Or as Lilly does, do all steps except the baking the night before, then leave in the fridge and bake the next morning. You will have a delicious breakfast and divine smelling kitchen in just 15 minutes
If you like this recipie you may also like the other ones we have here :
As always we love to hear from you here on the website, or any of our social media, we particularly love your pictures of dishes you make with Velvet Cloud as they inspire us.