Baked Tropical Fruit and Mint Protein Porridge In the past few years I've been growing mint in the back garden and I love it. Normally I have a fresh mint tea everyday. I have also been using the mint in lots of different recipes as well. The other d…  | By alexisknibbs on Aug 16, 2024 |  Baked Tropical Fruit and Mint Protein Porridge In the past few years I've been growing mint in the back garden and I love it. Normally I have a fresh mint tea everyday. I have also been using the mint in lots of different recipes as well. The other day I decided to make a baked porridge. I did my usual trick of standing at the fridge and looking in. By doing so, I remember I have frozen mango and pineapple in the freezer. I had recently made an ice cream from these ingredients. It was so delicious I had to put these ingredients into my baked porridge. It wasn't as minty as I'd like it to be but it was still so tasty. I loved it and I hope you will too. Do you enjoy tropical fruit and if so, what's your favourite way to eat it? Let me know in the comments below and please don't forget to like and follow me.  Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity. Equipment - Measuring scales
- Blender
- Teaspoon
- Small baking tin or loaf tin
- Greaseproof paper
- Sharp knife
- Chopping board
- Skewer
- Cooling rack
Ingredients - Oats x 90g
- Almond flour protein x 60g or protein powder of your choice
- Cashew nuts x 30g
- Pumpkin seeds x 10g x 10g
- Chia seeds x 10g
- Flax seed x 10g
- Medjool dates x 4 - 8 (optional)
- Bananas x 2 large
- Frozen mango x 1 small handful
- Frozen pineapple x 1 small handful
- Coconut water, water or milk of your choice x 200 - 400mls
- Fresh mint x 1 handful
- Oil for the base of the pan
- Honey x 1 - 2 tsp (optional)
Method - Put the oats, almond flour protein powder or protein powder of your choice, cashew nuts, pumpkin seeds, chia seeds, flax seed, Medjool dates (stones removed, if any), bananas, coconut water, water or milk of your choice into the blender.
- Blend all these ingredients together.
- Once all the ingredients are blended together pour into a large bowl with a lid.
- Store in the fridge overnight.
- The next day preheat the oven to 200°C or gas mark 6.
- Measure the baking tin and cut the greaseproof paper according to the measurements.
- Scrunch the paper in your hands.
- Place the paper inside the tin and add a little bit of oil to the greaseproof paper on the base.
- Remove the mixture from the fridge and poor into the tin.
- Spread the mixture as evenly as possible across the base of the tin.
- Chop the mint and stir into the porridge.
- Put the frozen fruit over the top and stir in as well.
- Once the oven has preheated put the mixture into the oven and bake for about 25 - 30 minutes.
- When the porridge is gold brown on top remove from the oven.
- Put a skewer into the porridge if it comes out clean ish it's done.
- If not put the porridge back into the oven for a further 3 - 5 minutes until it comes out clean ish.
- Take the baked porridge out of the tin.
- Put on the cooling rack and leave to cool until warm.
- Drizzle a teaspoon of honey over the baked porridge.
- Then serve and enjoy..
 Baked Tropical Fruit and Mint Protein Porridge Baked Tropical Fruit and Mint Protein Porridge was a scrummy breakfast. It was easy to prepare but slightly time consuming to cook. If you were to eat this on the morning of cooking I would make sure to prepare it in advance. If you haven't got a lot of time then I would cook this the day before and store it in the fridge. All the ingredients in this dish are freezable so you could make this in advance and just defrost the day before you want to eat it. However you decide to eat this breakfast, as always, please enjoy. Thank you xxx | | | |  | You can also reply to this email to leave a comment. | | | | |
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