RECIPE: Perfect Porridge

Perfect Porridge

This recipe links to the post ‘So What’s the Big Deal about Breakfast?’

Serves 1

  • 1/2 cup rolled or jumbo oats (use gluten free if necessary and avoid porridge oats as they break down to mush)
  • 3/4 cup milk of choice (I use cashew)
  • 1 tablespoon ground flaxseed
  • 2 prunes chopped into small pieces
  • 2 tablespoons raw walnut pieces
  • 1/4 cup apple compote
  1. Place your oats in a pan and pout over 1/2 cup boiling water, cover and leave to absorb for 5 minutes.
  2. Add the milk and warm gently on a medium heat, stirring intermittently to encourage the oats to release their wonderful creaminess.
  3. When you’re happy with the consistency (this is a personal choice, I am in the extra creamy camp but I know others prefer a less wet texture) swirl through your apple and allow to warm through for a minute or two before decanting into a bowl and topping with the walnuts, prune pieces and flaxseed.

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