Baked Apple & Black Maca Porridge with Salted Caramel Sauce

With Love from Frances

2 – 4

Prep Time
15 minutes

Cooking Time
30 minutes

Total Time
45 minutes



– 2 cups oats
– 2 ripe bananas, mashed –
– 2 Tbsp (15ml) Soaring Free Superfoods Black Maca Powder
– 1 large pinch of pink Himalayan rock salt
– 2–3 medium sized apples, thinly sliced or chopped
– 3 Tbsp (45ml) Chia seeds
– ½ cup (125ml) nut milk
– 1 tsp (5ml) ground cinnamon
– 1-2 Tbsp (15 – 30ml) Coconut sugar (optional)

Salted Caramel Sauce
– 5 medjool dates, pitted and softened in warm water
– 3 Tbsp (45ml) almond butter
– 1,5 Tbsp (23 ml) Soaring Free Superfoods Black Maca Powder
– 1 large pinch of pink Himalayan rock salt
– 150ml – 200ml lukewarm purified water (see notes)


1. Preheat the oven to 180°C.
2. Place the oats into a large bowl, cover with boiling water and leave to soak for 15 minutes or until the oats are soft.
3. While the oats are soaking, combine the remaining porridge ingredients in a bowl and set aside.
4. Once the oats have softened and have absorbed the water, stir in the combined porridge ingredients.
5. Pour the porridge mixture into a baking dish and bake 30 minutes or until golden.
6. While the porridge bakes, place all salted caramel ingredients into a jug blender or NutriBullet and blend until smooth. If the sauce is very thick, add small amounts of water until it becomes a pourable consistency.

This baked porridge is best enjoyed warm, served nut milk, fresh berries or sliced banana and the salted caramel sauce.

NOTE: The Salted Caramel Sauce should be of a pourable, velvet consistency but it is also wonderful when thick and spreadable. I suggest trying it on lightly toasted bread, topped with blackberries and a pinch of pink Himalayan rock salt.