On a chilly weekend there is no better breakfast than a fancy bowl of porridge. You lot are always tagging us in the most creative and indulgent looking bowls, so I thought I'd better up my game! Here are three of my favourite toppings, all featuring a generous amount of nut butter 😉
- 100g Rolled Oats
- 300ml Almond Milk
Add the almond milk and oats to a pan and cook on a medium heat. Stirring regularly.
Rhubarb Compote, Almond Butter & Coconut Yoghurt Porridge
(Makes enough for 4 bowls)
- 700g Rhubarb
- 75g caster sugar
- Grated zest of an orange
- Smooth Almond Butter
- Roasted Almonds, chopped
- Optional: Drizzle of honey
To make the rhubarb compote. Preheat oven to 170C. Roughly chop the rhubarb and add to a baking tray arranging in one layer. Scatter sugar over the top and the orange zest.
Cook, uncovered, for 40-50 minutes.
Top the porridge with the a good tablespoon of almond butter, a dollop of coconut yoghurt and a sprinkle of roasted chopped nuts. Optional: Finish with a drizzle of honey.
Poached Spiced Pear, Dark chocolate & Almond Butter
Poached Spiced Pear:
(Makes enough for 8 bowls)
- 1L water
- 300g of caster sugar
- 1 cinnamon stick
- 1 vanilla pod
- 1 Lemon, juiced
- 8 ripe pears
- Smooth Almond Butter
- Dark Chocolate
To make the poached pears, place all the ingredients except the pears in a stainless steel saucepan, do not turn on the heat. Peel the pears, add them to the pan once they are peeled, then place them onto the stove and bring to the boil, then reduce to a simmer and cook the pears carefully.
Once cooked, remove the pan from the heat and allow the pears to cool in the sugar syrup. To check if they are cooked, take a paring knife and push it into the middle of the fruit. If the pears feel soft, they are cooked.
Slice the pears in half and then slice to the middle of the pear to create a fan.
Add almond butter to your bowl of porridge, place the pear on top. Using a sharp knife create small slithers of chocolate and place on top of the pear. Finish with a drizzle of honey.
Chocolate, Cherry Compote & Peanut Butter Porridge
For the Chocolate Porridge:
- 2 tbsp Cocoa Powder
- 2 tbsp of Maple Syrup
- 100g Frozen cherries
- Ultimate Smooth Peanut Butter
- Roasted Mixed Nuts, Chopped
- Maple Syrup
To make the cherry compote put 100g of frozen cherries into a pan with splash of water and cook for 10 mins until they are sticky and sweet.
Add the cocoa powder and maple syrup to your porridge and stir well to combine.
Top your porridge with a good tablespoon of Peanut Butter (I used the Ultimate Smooth), spoon on the cherry compote, sprinkle with chopped nuts and drizzle with maple syrup to finish.