BERRY AND NUT BUTTER PORRIDGE

PREP TIME: 5 MINS

COOK TIME: 10 MINS SERVES 2 AS A BREAKFAST

80g rolled oats

400ml almond milk

½ tsp ground cinnamon

1½ Tbsp honey

100g frozen mixed berries

1 Tbsp almond spread

30g skin-on almonds,

roughly chopped

1 Put rolled oats, milk, cinnamon and honey in a small saucepan. Bring to a simmer over medium heat. Cook, stirring, for 5 minutes, or until oats are creamy and cooked.

2 Add frozen berries to pan. Cook for 2 minutes, or until warmed through. Stir in almond spread. Divide between serving bowls and top with almonds. Serve.

NUTRITION INFO

PER SERVE 1910kJ, protein 11g, total fat 22g (sat. fat 2g), carbs 52g, fibre 8g, sodium 157mg • Carb exchanges 3½

• GI estimate low