Recipe: Porridge Pudding Pots with a Toffee Seed Crunch
Deliciously sweet and slightly spicy porridge pots with a delightful seed crunch topping so you can crack into this pudding breakfast like a crème brûlée! {pb, nf, gf}
Ok, you got me. Technically this isn't porridge as you're not cooking the oats but I do a love a catchy recipe title. Getting creative with breakfast especially ones you can make in advance and grab in the morning to have a little later, is totally my shtick. I currently have some early call times to the Great Australian Bake Off set so these pots come in really handy. As you can imagine working on a baking show means eating a lot of cake and I've found that it's super important to start the day with a nutritious wholesome brekkie. So I tried to pack as many feel good foods into this pudding (I also find these fantastic as an afternoon snack or served for brunch). I've used cottage cheese for extra protein but you can easily switch to a yoghurt if that's what you have to hand. Apples can be swapped for pears. Throw in a few berries if you have them to hand. In my latest batch I stirred in some Australian passion fruit I picked up at the farmer's market. The magic ingredient here is time. Ideally overnight in the fridge to get the oats to soak up the apple flavours and become super creamy with the cottage cheese and buttermilk but, at a push, an hour will do.
The crunchy toffee-esque topping is an optional extra if you have the time. If you don't, toast some seeds and sprinkle on top for a similar crunch.