Inspired by a delicious recipe from Livia’s Kitchen, these Cranberry, Cinnamon and Pecan Porridge Squares would make a fab Christmassy breakfast or healthy festive snack. They taste absolutely amazing and take less than 30 minutes to make. Perfect for when life is BUSY!!
I don’t know about you, but I am completely and insanely rushed off my feet at the moment. It is partly my fault. I have planned in far too many Christmas ideas for my blog and have consequently been blogging like a lunatic lately!! But also because we are having our bathroom completely redone at the moment (whose bright idea was that, right before Christmas?) and because, well, it’s nearly Christmas and this time of year is always crazy busy, even at the best of times!
It’s at busy times like these that I really, really need quick and easy recipes (so it’s a jolly good job I’ve got a whole blog-worth of ‘em!) and this gorgeous recipe for Cranberry and Pecan Porridge Squares most definitely falls into that category.
They are inspired by a recipe I found in Livia’s Kitchen – a gorgeous book full of drool-worthy AND healthy bakes (yeah, I know! It’s one of my favourite books!!) – for Blueberry Porridge Squares. I adapted the recipe a bit and created my own version back in August, but I really wanted to do a Christmassy version for this time of year.
And here they are: Cranberry and Pecan Porridge Squares – stuffed full of cranberries, pecan nuts, maple syrup and cinnamon to make them super Christmassy and just totally delicious too.
These look like flapjack, but they are not exactly…they are stuck together with milk rather than a ton of sugar, like flapjacks normally are. This makes them healthier, but no less scrumptious (hooray!), it also gives them a gorgeous squidgy texture – which I adore and, as a bonus, means they are less likely to result in dental surgery than normal flapjack!!
Not only are they delicious and Christmassy and gorgeous, but these Cranberry and Pecan Porridge Squares are also a great free-from option, as they can be made with dairy free milk (I used almond milk, but you could also use oat milk) and gluten free oats (do check the packet, not all oats are gluten free), and they are also vegan friendly, meaning everyone can enjoy these squidgy little beauties.
These would be a fab snack over the festive period, great as a healthier alternative to mince pies! They would also make a rather decadent tasting breakfast – and, if you have a batch already made, a rather speedy breakfast too, for when time is tight, or even on Christmas day when you’d rather be opening presents with the family than faffing around in the kitchen.
And of course this would be a great bake to do with kids…something totally fun, but quick and easy too. A great way to occupy them over the holidays, especially if you have a whole week off before Christmas, like we do – eek!!
- 300g oats (gluten free, if you need this to be gluten free)
- 3 teaspoons cinnamon
- 200ml milk (I used almond milk, but oat milk or cow’s milk would be fine too)
- 200g cranberries (fresh or defrosted frozen ones – see note)
- 75g pecan nuts
- 100g maple syrup (or honey if you don’t need this to be vegan)
- Coconut oil / olive oil / sunflower oil for greasing
- 20 x 20cm square cake tin
- Baking paper to line it on the bottom and two sides (i.e. about 20cm x 35cm)
- Preheat your oven to 180C.
- Grease your 20cm x 20cm square tin with oil and line with baking paper. Grease the baking paper too.
- Place the oats and cinnamon in a bowl and mix well. Then add the the milk and mix together until combined . The mixture will be quite stiff as the oats quickly absorb the milk.
- Add the cranberries, pecans and maple syrup and mix thoroughly – some of the cranberries will get squished, don’t worry, that’s a good thing. In fact it is to be encouraged as it makes these porridge squares even better!!
- Tip the mixture into the prepared tin and flatten.
- Bake for 20-25 minutes until golden on top and quite firm if you press the middle down.
- Allow it to cool for 5 minutes and then remove them from the tin (use the baking paper to help you) and place on a chopping board. Cut into 16 squares.
- The cranberry porridge squares can be eaten warm or cold. Once cold, store in an airtight tin. They will keep well for a few days (well, in theory!).
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