Leftover porridge oats muffins

zero waste recipe, gluten free, dairy free

Once you get to know me, you will find out that I rarely throw away food. Is not because I grew up in food poverty or excessive abundance. But, because I was surrounded by two inspiring women, who believed that food is sacred and who knew how to creatively create amazing dishes without wasting resources. I am grateful for my mama and my “buna” (grandmother) for instilling me in this deep connection I have with food in my little kitchen.

Once in awhile, I get asked by my oldest son to make him porridge for breakfast. He loves porridge and I would be surprised if he doesn’t after many many years of having it breakfast only to be alternated by smoothies. We did stopped couple of years ago when we discovered that my youngest autistic son cannot tolerate oats, even certified gluten free.

As it happens in cooking from my memory, I forgot the exact ratios and cooked just about a cup more. Putting the leftovers in the fridge, my brain redeemed itself by reminding me that this happened many times before and there is a solution for it: leftover porridge muffins! So fluffy and delicious, you will definitely have a hard time to have any leftovers of these!

Leftover porridge oat muffins

Ingredients:

• 156g (1 cup) plain gluten free flour
• 1 teaspoon xanthan gum (unless flour contains it already)
• 100g dark Muscovado sugar (coconut sugar or brown sugar also works)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 120ml (1/2 cup) olive oil (your choice of intensity)
• 2 organic eggs, lightly beaten
• 1 cup leftover porridge, cooked with certified gluten-free oats
• 1 teaspoon vanilla extract
• 1 Tablespoon ground flax (optional)
• 80g (1/2 cup) raisins or your choice of add ons, see notes.

Instructions

1. In a mixing bowl, combine flour, xanthan gum, sugar, baking powder, and baking soda.
2. In a separate bowl, whisk with a fork the olive oil, eggs, leftover porridge, vanilla and raisins or whatever add ons you wish. (Pictured I used half raisins, half dark chocolate chips)
3. Stir dry ingredients into wet ingredients.
4. Spoon mixture into 12 muffins pan.
5. Bake in a preheated 180 C / 350 degrees F oven for 18 – 20 minutes, or until golden brown or you get a clean toothpick when inserted.

Notes

These gluten free muffins have just the right amount of sweetness to be served as part of breakfast or with your afternoon tea.

I have make them with or a combination of dried fruits (raising, sultanas, chopped apricots, cranberries, chopped dates), walnuts, chopped dark chocolate or chocolate chips. You can even add 1 teaspoon of cinnamon or mixed spices.

If you do not have any leftover oatmeal you can quickly make enough for this recipe. Use 1/3 cup gluten free oats and add 3/4 cup water. Cook it to thick consistency. Allow it to cool to room temperature before adding it to the rest of the ingredients.

Don’t forget to tag me on IG @barraldia, if you would love to try these muffins.