Porridge is the best breakfast most mornings, but it’s particularly amazing on a cold, grey, Winter’s morning. The cinnamon and nutmeg make this dish taste really homely & comforting, and the complex carbs keep you nice and full until lunchtime. I have eaten many bowls of porridge in my lifetime and must admit that only recently have I begun to experiment with them; for far too many years I enjoyed the same, in hindsight, boring bowl of ingredients day after day. But I have now learnt that porridge is incredibly versatile!
You can honestly mix & cook anything into the oats and top the warm, thick, sticky, mixture with whatever takes your fancy; think of the porridge as your “blank canvas”. I personally love this recipe for its contrast in textures. I adore the soft gooiness from the oats and dates with the cold, fresh burst of liquid provided by the blueberries and nutty crunch from the almonds. I add honey for an extra bit of sweet goodness and my favourite bowl of porridge is complete!
- ½ cup oats
- 1 cup nut milk (I use almond)
- 4 medjool dates
- 50g blueberries
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 pinch seasalt
- Crushed almonds (personal taste) (to serve)
- Splash of nut milk (to serve) (I use almond)
- Honey/maple syrup/agave (to serve)
- Add the oats and nut milk to a saucepan.
- Place the saucepan over a high heat & cook the oats until soft.
- Chop the dates into small cubes.
- Add the dates, cinnamon, nutmeg and salt to the saucepan & stir.
- Once the porridge has thickened, turn off the heat and pour into a bowl.
- Serve with fresh blueberries, a splash of nut milk, crushed almonds & sweetener of your choice.