The Fit Foodie’s Baked Gingerbread Porridge Will Make You Want To Get Out Of Bed

Getting up never felt so easy.

the fit foodie, LOVE MOVE EAT by Sally O’Neil, gingerbread porridge, healthy porridge, porridge recipe
Image via LOVE MOVE EAT by Sally O’Neil

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

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DF | GF | SF | V
Prep + Cook – 50 minutes
Serves 6

Ingredients

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

Instructions

To caramelise the pecans:

  1. Preheat the oven to 120°C and line a tray with baking paper.
  2. 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:

  1. Preheat the oven to 180°C.
  2. In a bowl, combine the oats, protein powder, stevia, baking powder, spices and salt. Set aside.
  3. In another bowl, whisk together the almond milk, coconut oil, rice malt syrup and vanilla until combined.
  4. Spray a large baking dish with a little oil then add the oat mixture.
  5. Pour over the milk mixture and bake for 30 to 40 minutes until the porridge has become firm.
  6. 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!


the fit foodie, love move eat cookbook, sally o'neil cookbook

Recipes extracted from LOVE MOVE EAT by Sally O’Neil, Bauer Books, rrp: $34.99. Available where all good books are sold www.the-fit-foodie.com and www.magshop.com.au.

 

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Growing up on the Northern Beaches of Sydney with a love of the outdoors, Georgia has always led an active lifestyle. She has a passion for health, fitness and fashion, and loves to travel and try new things. Along with her position at Sporteluxe, Georgia works as a fit model for global fashion brands including Bassike and Christopher Esber, combining her interest in fashion with her dedication to healthy living. She graduated from the University of NSW with a Bachelor of Media (PR and Advertising) and initially pursued the public relations field but was always drawn to journalism due to her love of reading and writing. For Georgia, life is about balance. She leads an active and fulfilled lifestyle and nourishes her mind and body but won't shy away from a burger and wine!