Christmas Cake Breakfast Porridge09:00
December is here. It is perfectly acceptable to go full on Christmas (even though most of us have probably been feeling festive and incorporating Christmas into our daily lives since 1st November).
One of the main things surrounding the festive season is the food. All the delicious food! Rich, warming, comforting, spiced...and the smells! Wow, I'm hungry thinking about it. There's something really special and lovely about cooking up everything, especially baking all the festive goods - Christmas pudding, gingerbread, chocolate logs, mince pies, and of course the centre piece of a beautiful Christmas cake.
Personally, Christmas cake is the one thing I look forward to every year! Not only do I love making it, the perfectly spiced fruit cake, that has been soaking in rum for a few months topped with the deliciously sweet marzipan (I seriously love marzipan with a passion) and icing. Oh wow. Only issue is, because we typically make the cake around September/October time preferably, the wait to eat it just makes you appreciate it even more.
So as a way to satisfy myself till the special cake cutting day, I've decided to combine the Christmas cake flavours with an all year round favourite of mine - (as you are probably all well aware of from my Instagram). As with all my recipes it's simple, cheap and filling.
Not only is this a fab breakfast to eat in the lead up to Christmas day it's self, it would also make a wonderful Christmas day breakfast for all the family to fill them up through the morning of fun up until the big Christmas dinner is served. Just cook it all up in a big pot and serve (maybe even add a drop of rum for the adults, get in the Christmas spirit a little more).
- 1/2 cup Oats
- 1 cup Water
- 1/3 cup Non-dairy milk
- 1/3 cup Mixed dried fruits
- 1 tsp Black treacle
- 1-2 tsp Liquid sweetener (golden syrup, maple syrup etc)
- 1/2 tsp Cinnamon
- 1/3 tsp All spice
- Pinch Nutmeg
- Drop Orange extract