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Smoothie Porridge Squares (vegan and gluten free)

  • Writer: Tashy Thinks
    Tashy Thinks
  • Mar 26, 2020
  • 3 min read

A little Intro…

I love breakfast foods and I am a big believer in breakfast being the most important meal of the day. You have been fasting all night and you need fuel. I am always shocked by the amount of people that say they skip breakfast (and we wonder why we are so hangry!?).


Yet this can turn into a vicious cycle of reaching for sugary snacks to keep us satisfied and give us a buzz of energy. Long term these snacking habits don’t make us feel so good (physically or mentally) and we come down from that sugar high, needing another kick.


However I know that our jobs and way of life now can make having a good breakfast hard to fit it in, especially if you have to commute. Hence the creation..of the porridge bar….

SO on those mornings I don’t have time for my porridge this Smoothie Porridge Bar is my little life hack and saviour. I don’t really know how to describe it…it is a bit like if porridge and smoothie were to have a child…in a square…hence the name…


They are not like your typical crunchy breakfast bars just to warn you (otherwise it’s like when you expect a roast potato to be a parsnip and it’s not that you don’t like the roast potato! It’s just because it’s not what you were prepared for! Does that make sense??)

They are squidgy, chewy, slightly sweet, with bursts of berry and a smoothie like zing. Right shut up Tasha, get to the recipe…. 



RECIPE: SMOOTHIE PORRIDGE BARS

(Short Video on YouTube of how to make to if interested or need further instruction)

Serves 2 – 3


Ingredients:

*I use frozen fruit as not only is it cheaper it lasts longer and you can buy in bulk


  • 80ml Oat milk (full fat kind – otherwise texture is too tough a mon avis)

  • 80g Porridge Oats

  • 35ml Maple Syrup

  • 1/2 tsp Vanilla Extract

  • 35g Raspberries (and a few more for sprinkling on top)

  • 40g Blueberries (and a few more for sprinkling on top)

  • 1 tsp Lemon Juice 

  • Flaked almonds (enough to sprinkle on top so up to you)


Instructions:

  1. Preheat oven to 170 degrees (fan oven).

  2. Grease and line a 12cm x 8.5 cm tin with baking paper (I add tin foil to my square to make the right size as this only serves 2-3 people)

  3. Soak the oats in the milk for 30 minutes to one hour (makes them easier to digest)

  4. Blend together the now soaked oats, maple syrup, vanilla extract, raspberries, blueberries and lemon juice in a food processor or a hand blender (and jug).

  5. Pour mixture into pre-prepped baking tin, smoothing over the mixture (should be about 2 cm in depth).

  6. Sprinkle a few Blueberries and Raspberries on top along with some almonds (I tend to have around 5 of each berry on top)

  7. Bake for 15 – 20 mins (check at 15 mins – it will harden up once cooled so it should be firm but squidgy to touch)

  8. Leave to cool and then slice up into squares (better to be eaten at room temperature or refrigerate!)


If you happen to make I would very much  love to see your creations or any variations on the recipe (I am always looking to improve!)


Instagram:@tashythinks




*P.S I have done a get to know me video on youtube its only quick but if you are inerested and haven’t seen it yet the link is below 🙂

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