Clear an hour on Sunday, because this week we’re doubling down on brekkie and pinning the snack drawer at the same time. Three recipes, one cook-up, five weekday mornings and every “I’m STARVING” after-school moment sorted.
We’re batching a healthy carrot cake porridge bake that lives in the fridge with a proper yoghurt icing on top, a stack of 12 kids protein waffles straight into the freezer for weekday toaster brekkies, and a fridge full of high-protein orange gummies for the lunchbox rotation.
The magic is in the sequence. The porridge bake takes 45 minutes unattended in the oven, which is exactly enough time to knock out the waffles AND the gummies while it does its thing. Ready? Pop a podcast on, grab my recipes below and let’s get preppin!
If you’re into porridge, you’re going to love this. Bake it into a slice, top with yoghurt icing, sneak two carrots in. Brekkie for the week. If you’re into porridge, you’re going to LOVE my easy, healthy take on it. Bake it! That’s the whole secret. Turn your porridge into a slice, top it with…
12 waffles. 15 minutes to prep. Freeze ’em. Toast them. Brekkie done easy ✅ Grab your blender and your waffle maker, because we’re batching 12 kids’ protein waffles for the week. My crew genuinely think it’s a treat brekkie. I like that they’re as quick as toast, only better for ’em. These live in the…
Three ingredients. Two pretty layers. A fridge full of protein-packed gummies my crew gobbles up like actual lollies. Grab your saucepan (or your Thermie) because we’re making the easiest kids’ snack you’ll ever whip up. Three ingredients, two pretty layers, and a fridge full of home-made, protein-packed orange gummies my crew inhales like actual lollies….
Porridge bake into the oven. Whisk the wet ingredients, stir in the oats and grated carrot, pour into the greased pan. Oven at 180°C. Timer set for 45 minutes.
Batter and cook the waffles. All the ingredients into the blender, one minute of blitzing, then cook 12 waffles in your waffle maker. Cool on a wire rack (not a plate) as you go.
Start the orange gummies. Melt the gelatin gently into the orange juice on the stove (or a Thermie if you’ve got one). Pour half into moulds, into the fridge to set.
Pull the porridge bake out. Rest on the bench. Meanwhile, toast the nut-and-seed topping in a small pan (3 min) and whisk the yoghurt icing.
Finish everything. Ice the porridge bake and top with nuts. Whisk yoghurt into the reserved gummy mix and pour the second layer into the moulds. Back in the fridge. Kettle on.
