Pip's Warming Porridge Recipes
2
10 minutes
15 minutes
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Ingredients
- Porridge Base (serves 2)
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100g rolled oats
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300ml almond milk
- Hack 1 - Rhubarb Compote & Almond Butter
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Pip & Nut Smooth Almond Butter
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700g rhubarb
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75g caster sugar
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Grated zest of an orange
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Roasted almonds - chopped
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Drizzle of honey (optional)
- Hack 2 - Poached Spiced Pear & Almond Butter
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Pip & Nut Smooth Almond Butter
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1L water
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300g caster sugar
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1 cinnamon stick
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1 vanilla pod
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1 lemon - juiced
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8 ripe pears
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Dark chocolate
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Honey
- Hack 3 - Chocolate, Cherry & Peanut Butter
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Pip & Nut Ultimate Smooth Peanut Butter
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2 tbsp cocoa powder
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2 tbsp maple syrup
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100g frozen cherries
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Roasted mixed nuts - chopped
Method
Add almond milk and oats to a pan and cook on a medium heat, stirring regularly.
Preheat oven to 170C. Roughly chop rhubarb and arrange on a baking tray. Scatter over the sugar and orange zest. Cook uncovered for 40-50 minutes.
Top porridge with almond butter, a dollop of coconut yoghurt and a sprinkle of roasted nuts. Finish with honey if desired.
Place all ingredients except pears in a stainless steel saucepan. Peel the pears and add, then bring to the boil, reduce to a simmer and cook until soft.
Slice pears in half and fan out. Add almond butter to porridge, place pear on top with thin slivers of chocolate and a drizzle of honey.
Put frozen cherries into a pan with a splash of water and cook for 10 mins until sticky and sweet.
Add cocoa powder and maple syrup to your porridge and stir well.
Top with peanut butter, cherry compote, chopped nuts and a drizzle of maple syrup.
