This time instead of serving porridge, I used the porridge to make small individual cakes. Blueberries are on special in many fruit shops, so I added these healthy fruits, and used pure maple syrup as a sweetener.
These were also great heated up and served with cream for afternoon tea, so they served a dual purpose AND they were delicious.
Preparation Time: 5 minutes plus soaking time 12 hours
Cooking Time: 30 minutes
Makes: 6 servings
Ingredients 1¼ cups rolled oats
¾ cup low fat milk
1 small egg
1 tbsp maple syrup, or to taste
1 tbsp oil
½ tsp vanilla extract
½ tsp cinnamon
½ tsp baking powder
½ cup blueberries
Mix the rolled oats and the milk in a bowl.
Cover it and leave it in the fridge overnight.
Preheat the oven to 190°/170° fan forced. Using a muffin pan, line, or spray with oil.
Mix the egg, maple syrup, vanilla, oil, cinnamon, baking powder and a bit of salt into the rolled oat mixture and mix until well combined.
Put some of the mixture in each muffin cup.
Top each with about a tbsp of the blueberries.
Bake them in the pre heated oven for about 25 minutes.
Let them cool in the muffin tin for another few minutes, before serving.