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.