Porridge as you’ve never seen it: all pimped up with pistachios, matcha and more.
A breakfast favourite gets a high-taste makeover in these inventive recipes
Carrot Cake Porridge
The idea of putting grated carrots in a sweet porridge may seem weird but they work very well here. The toppings really add to the whole “carrot cake” experience.
1 cup rolled oats
1½ cups water
1 cup almond or coconut milk
2 carrots, grated
1 tablespoon pure maple syrup, plus more
as needed
2 teaspoons coconut oil
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger Pinch of sea salt
1 teaspoon freshly squeezed lemon juice
1-2 tablespoons almond butter (optional)
TOPPINGS:
Coconut yoghurt or Coconut Whipped Cream
(see overleaf) Raisins or sultanas Toasted walnuts Fresh coconut chunks (optional) Combine all the porridge ingredients, except the lemon juice and almond butter, in a medium saucepan and place over a medium-high heat. Bring to the boil with the lid on but slightly ajar.
Once boiling, reduce to a simmer and cook 8-10 minutes, stirring occasionally, until carrots are tender and the texture is creamy. Stir in lemon juice and the almond butter (if using) then transfer to bowls and serve with the toppings. Serves 2
Banoffee Oats
This is the porridge version of that favourite classic dessert, banoffee pie. The “toffee” is in the form of puréed dates.
2 cups rolled oats
4 cups water (or a mixture of milk of choice
and water)
Pinch of sea salt
2 ripe bananas, sliced
DATE TOFFEE:
10 dates, stoned and soaked in hot water for
5 minutes
3 tablespoons water, plus more as needed
1 tablespoon almond butter Pinch of sea salt
TOPPINGS:
Coconut yoghurt or Coconut Whipped Cream
(see overleaf) Dark/bittersweet chocolate, grated, and/or
cacao nibs Combine oats, liquid and salt in a medium saucepan over a medium-high heat. Bring to the boil then reduce heat to mediumlow and simmer, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Add bananas and cook 5 minutes until softened and sweet.
Meanwhile, make the date toffee by combining the dates and water in a food processor or blender. Process until a purée is formed, adding a little more water if needed. Add the almond butter and salt, and process again to incorporate.
Serve porridge with a swirl of date toffee stirred in, topped with coconut whipped cream and grated chocolate and/or cacao nibs. Serves 3-4