Over the years we’ve made variations of these cookies several times but they’re worth featuring again as they’re such a brilliant way of using up that extra bit of porridge. In our house we often measure out porridge slightly casually and occasionally there’s an almost portion amount left in the pan to sit there sadly waiting to be used/eaten/thrown away (noooo…)
It’s often a bit rough and ready putting together porridge cookies/bars but this batch were made with added apple, spelt, molasses sugar, spice and a load of dried fruit and the whole lot (aside from a few pulled quickly away from the rest to freeze for later!) were scoffed in a day by various family members/visiting children. Leaving cookies too long on a cooling rack does seem to mean they’re just so easy to snaffle as you pass by!
- Approx 1 cup of cooked porridge
- 1 eating apple or pear, grated
- 50g of butter or vegan butter or coconut oil as you wish
- 50g molasses sugar (you can sub in brown sugar if you like, we like molasses for the treacly flavour it gives bakes with a slightly toasted edge!)
- 2 TBSP maple syrup or honey (optional)
- 1 tsp cinnamon
- 0.5 tsp ground ginger
- 1 cup/120g spelt flour (you can use wholemeal here too, or plain flour if you like & gluten free flour blend works too!)
- 0.5 tsp bicarb
- 1 tsp baking powder
- A handful of dried fruit as you like – we chopped up 2 dried figs, 3 dried apricots & added a handful of sultanas. Chocolate chips optional here!
- Pre-heat the oven to 180C
- Keeping the cooked porridge in a pan, add the butter/fat and turn the heat back on. Slowly melt the butter back into the porridge, then stir in the grated apple and molasses sugar & maple syrup/honey (if using).
- Once combined and the sugar has partially dissolved, turn off the heat and stir in the flour, spice and raising agents until just combined (you don’t want to over-stir it else it can become a bit tough) If at this stage the mixture is too wet and sloppy add a little more flour or some rolled oats, or if too dry splash in a little milk/oat milk. You want it to be soft but hold it’s shape when put on the baking tray.
- Mix through the dried fruit.
- Spoon approx 1 TBSP dollops onto a lined baking tray and flatted down with the back of the spoon. The cookies don’t spread when baking so you want them to be flattened down somewhat before cooking.
- Bake for 15-20mins or until darker than golden brown. Let cool for 5mins on baking tray before lifting onto a cooling rack… Try not to help yourself to one every time you pass the rack!
- They freeze for up to 3 months in a freezer bag or container, or else keep in an airtight container for up to 5 days (if you can)
x Foodini Laura
ps if you liked these, take a look at our other porridge style breakfast bars for a similar recipe, and try experimenting with your own flavour combinations like adding nut butters or different fruit & veggies like carrots!