4 fruity ways to perk up your porridge
There’s nothing quite as comforting and warming as porridge on a winter’s morning. You might think of porridge as bland, but we see it as a base for a whole world of flavourful additions and twists on the traditional breakfast. Here are four fruity ideas to help you shake up your breakfast. They’re all super quick and easy to make, even if you’re in a rush.
An apple a day
Apple, maple syrup and cinnamon combine to create this warming winter breakfast that packs a punch. Close your eyes and you could be eating apple pie!
Ingredients
- 2 organic apples, peeled
- 2tsp coconut oil
- 2tbsp maple syrup
- 1tsp ground cinnamon
- 2tbsp sultanas
- 80g organic oats
- 400ml almond milk (plus extra to taste)
To serve
- organic granola co
- conut flakes, toasted
- Sauté apple cubes with coconut oil, maple syrup and cinnamon.
- Top your porridge with the cubed apple, a sprinkling of granola and coconut flakes.
Berry nice
Berries and porridge are the perfect combination, but this cherry twist takes it to the next level! Frozen cherries work just as well for this; make sure you leave them out the night before.
Ingredients
- 50g quinoa flakes
- 50g porridge oats
- 500ml hemp milk
- 200g frozen cherries
- 1tbsp maple syrup
- 1tsp ground cinnamon
- 1tbsp lemon juice
- 1tbsp honey almond butter
- 1 handful sliced almonds, toasted (optional)
- Mash cherries with maple syrup, cinnamon and lemon juice.
- Cook over a medium heat until reduced to a jammy texture.
- Spoon over your porridge with a swirl or almond butter and a sprinkle of quinoa and almond flakes.
Go bananas
If you think porridge is boring – think again! These porridge pancakes are sure to go down a hit with the whole family.
Ingredients
- 75g leftover porridge
- 175ml milk
- 75g wholemeal/ spelt flour
- ½tsp baking soda
- dollop of greek yogurt
- 1 egg coconut oil, for frying
- handful pecans
- 2 bananas, sliced
- 2tbsp maple syrup
- Place porridge in a large bowl and stir in a splash of milk, flour, baking soda and an egg and mix.
- Pour the batter into a pan to make small, plump pancakes.
- Cook pecans and banana slices until golden. Stir in maple syrup.
- Serve the maple syrup, pecans and banana slices on top of your pancakes.
Coco-nuts
This makes a great on-the-go breakfast option if you’re in a rush in the mornings as it’s prepared the night before. This recipe uses coconut milk, giving it a super rich depth of flavour.
Ingredients
- 40g porridge oats
- 10g desiccated coconut
- 20g raisins
- 20g sultanas
- 150ml coconut milk
- 1 ripe conference pear, peeled, cored, grated
- handful of coconut flakes
- 1/4-1/2 tsp ground cinnamon
- Add all your favourite toppings and rolled oats to a jam jar the night before you want your coco-nuts breakfast.
- Pour in coconut milk and leave to soak overnight.
- Top with coconut flakes for added crunch.