Porridge is hearty, warming, satisfying and nutritious. It’s the perfect winter breakfast option that can be adapted to suit your tastes and altered to meet any dietary requirement.
We have adapted Teresa Cutter’s recipe for apple and cinnamon porridge by swapping the apple for pear and making a few other small changes to create a mind-blowingly delicious bowl of porridge that can easily become a part of your morning repertoire.
FOR THE PORRIDGE
50 gm (1/2 cup) gluten free rolled oats, such as Bob’s Red Mill (use regular oats if you do not need this to be gluten free)
1 ripe pear, chopped into small pieces
2 tbsp ground flaxseed
30 gm dried currants
1/2 tsp ground cinnamon
2 tsp vanilla extract
2 cups (500 ml) almond milk (or your preferred choice of dairy, nut or plant-based milk)
1/2 cup (125 ml) water
FOR THE NUT CRUMBLE
1 tbsp dry roasted almonds, roughly chopped
1 tbsp dry roasted hazelnuts, roughly chopped
pinch of ground cinnamon
TO SERVE (optional, but delicious and highly recommended!)
A dollop of full fat yoghurt of your choice (we used biodynamic sheep’s milk yoghurt for a low lactose option, or use coconut yoghurt for a lactose free and vegan option)
Drizzle of raw honey
Extra fruit (we used frozen mixed berries but fresh berries, figs or sliced banana would be great options)
Combine oats, pear, flaxseed, dried currants, cinnamon, vanilla, milk and water into a small pot. Cook for 5 minutes over a medium heat until the porridge becomes thick and creamy. Add more water or milk if required to achieve the right consistency.
For the nut crumble, combine all ingredients in a small bowl.
To serve, pour the porridge into a serving bowl, top with optional extras – fruit, yoghurt, a drizzle of honey and chia seeds. Finally, sprinkle over the nut crumble.
To see the original recipe from Teresa Cutter, visit The Healthy Chef website.