- 2 ripe bananas
- 30 g flaked almonds
- ½ teaspoon ground cinnamon
- 2 tablespoons poppy seeds
- 2-3 tablespoons maple syrup or runny honey , to taste
- Peel, then slice the bananas on a chopping board (I like to cut mine at an angle).
- Add the almonds to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.
- Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge.
- Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.
- 30g gluten free oats
- 250ml almond milk (or other non-dairy milk)
- 1 tsp Organic Burst Maca powder
- 1 tsp pure honey
- 1 tbsp almond butter
- Simply add the oats, almond milk, maca powder and honey to a pan and allow it to heat for about five minutes or until the liquid has been absorbed.
- Stir in the almond butter and let it dissolve.
- Once it’s all mixed pour into a pretty bowl and add your toppings. Enjoy!
- 40g rolled oats
- Pinch of sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 250ml almond milk/any milk of choice
- 1/2 tsp vanilla extract
- 1/2 tbsp maple syrup, agave, unrefined coconut sugar or manuka honey
- Put the oats in a small saucepan and dry-toast on a low heat until they’re slightly golden and smell like baking biscuits. Mix 1/2 tsp cinnamon and 1/4 tsp each of nutmeg, allspice and ginger with the oats whilst dry-toasting (this really enhances the flavour).
- Add the salt, milk, vanilla and sweetener of choice, turn the heat to medium-high and let the porridge come to a rolling boil.
- Once it has come to a boil, reduce the heat to a simmer and start stirring. Some people prefer to stir it every once in a while but I like to stir pretty regularly – it seems to make for a creamier end result.
- Pour the porridge into a bowl to cool for a couple of minutes whilst you prepare your toppings.
- After cooking top with a fresh fig, blackberries, a sprinkling of pecans and a splash of cold almond milk.
- 50g Porridge Oats
- 1 tablespoon Rowse Clear Honey
- Dried cranberries
- 1 Banana
- 200ml Milk
Stir some dried cranberries into the porridge while simmering then top with a few extra cranberries, sliced banana and a drizzle of Rowse Honey clear honey.
For the porridge:
- 150g rolled oats
- 500ml skimmed milk
- 500ml water
- 50g sunflower seeds
For the topping:
- 400 g of blueberries, raspberries and strawberries
Clarks Maple Syrup
- Combine the oats, milk and water in a medium saucepan. Stir well and place over a high heat, until the mixture begins to boil. Turn the heat down and stir continuously for 4 – 5 minutes until the porridge becomes thick and creamy.
- Remove from the heat and stir in the sunflower seeds. The porridge will continue to thicken as it cools.
- Divide the porridge between 4 warm bowls, top with the fresh berries and drizzle generously with Clarks Maple Syrup.
- 125g pack of blueberries
- 1 cup oats
- 2 cups water
- Pinch of salt
- 1 banana
- remaining blueberries
- chopped almonds
- In a saucepan, add the oats, half of the blueberries and the water and salt. Bring to the boil and simmer for 4-5 minutes. Once the berries have cooked through, mash them gently with a fork to let the juice out to colour the porridge.
- Serve piping hot in a bowl, top with ½ banana per portion, the remaining blueberries as well as a small handful of chopped almonds and linseeds. We added a drizzle of honey, too.
For the porridge:
- 100g porridge oats
- 1 x 400ml can coconut milk
- 250ml almond or oat milk
- small pinch salt
- 1 tbsp Rowse Clear Honey
- 1 tbsp almond butter, optional
For the toppings:
- 1 ripe banana, peeled and sliced
- 2 tbsp shaved coconut or 1 tbsp desiccated coconut, toasted
- Rowse Clear Honey
- For the porridge, mix the oats with the coconut milk, almond milk or oat milk, and salt in a large saucepan. Place over a medium-high heat, bring to a boil then turn the heat down to low and stir well. Cover with a lid and leave to cook for 5 minutes, stirring once or twice, until the porridge is thick and creamy. If it’s too thick loosen with a little extra almond milk or boiling water; if too thin then simmer with the lid off for a minute or two. Stir in the honey and almond butter if using.
- Serve in warm bowls. Top with slices of banana, sprinkle with coconut and drizzle with honey.
- 2/3 of a cup of oats (100g)
- 2/3 of a cup of boiling water (200ml)
- 1/3 of a cup of almond milk (100ml)
- Almond butter
- Pumpkin seeds, sunflower seeds and cacao nibs
- Start by placing the oats in a saucepan with the boiling water, stir it together and then let it sit with the lid of the pan on for 10 minutes.
- Once the oats have soaked and are soft, place the pan on a hob and heat it up with the almond milk for 3-4, stirring it every minute or so.
- Then serve with your favourite toppings.