How cute is this bowl of porridge? This warm and 'hearty' porridge is the best start to the most romantic day of the year, especially when it twinkles with glitter and splashes of colour from the fruit and flowers. Don't think you have to wait a whole other year to enjoy. It will not fail to fill you up and put a smile on your face at the same time.
Making porridge with milk or water really seems to divide people so I've used both. I've used cashew nut milk, which gives it a lovely, creamy texture and flavour, but you can use any milk you like. Similarly, I use almond butter in this dish but you can use any other nut butter or raw nuts you have in your cupboard.
I like to add linseed to my porridge for it's high source of fibre and Omega 3. We don't digest Linseed particularly well so it's better to grind it up. You can buy it already milled but if you can do it yourself fresh, even better. (I use a magi mix to mill mine).
Frozen berries are brilliant. They can be used in smoothies, deserts and breakfast compotes. The berries can be prepared the night before and kept in the fridge, or bung them in the microwave on defrost. They stay really fresh from frozen and saves them going off in the fridge.
Half a tbsp of Almond Butter
40g Frozen raspberries, defrosted
40g Frozen blueberries, defrosted
A pinch of cinnamon
1 tbsp of Maple syrup, or to taste
Edible glitter (optional)
Edible dried flowers (optional)
35g Porridge oats
100g boiling water
100g Cashew Nut milk
A pinch of cinnamon
2 tbsp of Golden Linseed, ground
For the topping, add the cinnamon and agave syrup to the berries and mix up gently. Set aside for later.
For the porridge, pour some boiling water from the kettle onto the last in a pan, put the lid on and leave for at least 3 minutes or until the water has been absorbed and the oats have swelled.
Now add the cashew nut milk and cook on a medium heat, stirring regularly, for about 2 minutes. Make sure it doesn't boil or burn the bottom (turn down the heat if it does). Take the porridge off the heat, mix in the golden linseed and pour the porridge into a bowl.
Use a warm measuring spoon (you can do this by running it under boiling water from the kettle or a hot tap) to measure out the almond butter. Drizzle it evenly over the porridge and then top with the berries.
Finally, drizzle over some maple syrup. Sprinkle the glitter and scatter the flowers, if using.