porridge two ways
Hungry? Better be.
Carrot Cake Porridge
Ingredients:
40g Porridge Oats
1/2 Carrot (grated)
250ml Milk
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Vanilla Extract
1 TBSP Raisins
1 TBSP Chopped Walnuts
Method:
Add all ingredients to a small saucepan and bring to a medium heat for 5 minutes, depending on preferred consistency (you can always adjust with more liquid).
Serve into a bowl and top with chopped dried fruit, greek yoghurt, maple syrup and linseeds.
Pear Spiced Porridge
Ingredients:
40g Porridge Oats
250ml Milk
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Vanilla Extract
1 TBSP Raisins
1 TBSP Chopped Walnuts
Pear Toppings:
1 Ripe Pear (sliced into quarters)
1/2 tsp Coconut Oil
Sprinkle of Ground Cinnamon
Method:
Add Porridge ingredients to a small saucepan and bring to a medium heat for 5 minutes, depending on preferred consistency (you can always adjust with more liquid).
Meanwhilst gently heat the coconut oil in a small saucepan on a medium-high heat and then add the pear. Sauté for about 3 minutes until the pear has browned a little and then removed from heat. Dust some ground cinammon on top and drizzle with some maple syrup (optional).
Serve the porridge into a bowl and top with the spiced pear. Add some chopped dried fruit, greek yoghurt, maple syrup and linseeds (whatever you fancy!).