Banana Almond and Cinnamon Porridge 

Ingredients:

  • 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

Method:

  • 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.

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Gluten-Free Creamy ‘Caramel’ Almond & Banana Porridge

Ingredients:

  • 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

Method:

  • 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!

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Spiced Porridge with Blackberries, Fig, Pecan & Almond Milk

Ingredients:

  • 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

Method:

  • 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.

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Winter honeyed porridge oats

Ingredients:

  • 50g Porridge Oats
  • 1 tablespoon Rowse Clear Honey
  • Dried cranberries
  • 1 Banana
  • 200ml Milk

Method:

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.

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Berry Healthy Maple Porridge 

Ingredients:

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

Method:

  • 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.

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Blueberry porridge

Ingredients:

  • 125g pack of blueberries
  • 1 cup oats
  • 2 cups water
  • Pinch of salt
  • Topping:
  • 1 banana
  • remaining blueberries
  • chopped almonds
  • Linseed

Method:

  • 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.

blueberryporridge

Creamy Coconut and Honey Porridge

Ingredients:

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

Method:

  • 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.

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Super Speedy Porridge

Ingredients:

  • 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)
  • Banana
  • Berries
  • Almond butter
  • Pumpkin seeds, sunflower seeds and cacao nibs

Method:

  • 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.

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