I know days are getting mixed into one at the minute for a lot of people. I'm sure that lots of people are going to bed later and getting up later, and those of you that have kids are probably looking for meals to keep things interesting for them. These vegan porridge squares are the perfect breakfast for everyone! It's a great on the go breakfast or just a quick breakfast if you wake up late, it's even perfect if you are trying to keep things interesting for the family!
This recipe is super easy to make!
You can make it either soft porridge like squares or you can make them harder.
At the beginning of this recipe you soak the oats in boiling water, if you don't want the porridge squares to be soft you can skip this step. Skipping this step will make a hard oat porridge squares.
Your porridge squares will need to be put in a large square tin and then placed in the oven to bake.
The great thing about this recipe is you can change the fruit and nuts to use your favourites.
I used frozen blueberries, banana, pumpkin seeds and hazelnuts. I used these because I love these ingredients and because those were what I had at home.
I originally made these because Joss and I needed something quick and healthy to eat before or just after we do our workouts. We workout twice a day and of course we get slightly hungry after so we wanted to make sure we were eating properly.
This is what your porridge bars will look like when it comes out of the oven. It is still soft but firm enough that you can cut into 12 squares and hold without it breaking.
Nutritional Information Per Bar:
Calories: 152.58
Fat: 8.8g
Carbohydrates: 21.26g
Fiber: 4.69g
Protein: 4.108g
Calcium: 72.91mg
Iron: 1.58mg
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Porridge Squares - Makes 12
Ingredients
2 cups Porridge Oats
2 Cups Boiling water (If you want it to be like porridge. If you want harder bars don’t add this in.)
2 Large Bananas
Flax Egg; 2 tbsp Water & 1 tsp Chia Seeds
¼ Cup Golden Syrup
¼ Cup Pumpkin Seeds
1 Cup Blueberries (Frozen)
½ Cup Hazelnuts
2 tsp Cinnamon
1 tsp Vanilla Essence
1 Cup Milk
Method
Preheat the oven 190C and line a square baking tin 26cm or if you want thicker squares slightly smaller.
Mix the boiling water and oats, leave for 10 minutes.
Make the flax egg and let that sit.
Whizz 1 ½ bananas, with a hand blender, until smooth.
Mix the banana, flax egg and golden syrup together.
Add this to the oats. Mix with a fork.
Add the milk, vanilla, and cinnamon. Mix in well.
Break the hazelnuts and blueberries into smaller pieces.
Add this into the mix and stir well to combine.
Pour the mix into your prepared tins.
Slice the remaining ½ banana and spread evenly over the top.
Bake for 45-50 minutes until very slightly soft to the touch.
Let cool before cutting into squares.
Serve
Enjoy!
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