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VEGAN OPTION

ALMOND BUTTER PORRIDGE WITH BLUEBERRY COMPÔTE

Porridge is always a healthy and warming way to start the day and because it’s high in fibre and low GI, it makes you feel full, so you’re less likely to feel hungry and snack mid morning. The almond butter here gives it a delicious nutty, creamy flavour.

SERVES 4

PREP 5 MINUTES

COOK 10 MINUTES

85g (3oz/1 cup) rolled porridge oats

300ml (11fl oz/1¼ cups) water

240ml (8½fl oz/1 cup) unsweetened almond milk

a pinch of sea salt

3 tbsp almond butter

1–2 tsp honey or agave or maple syrup

thick yoghurt or nut cream, to serve

BLUEBERRY COMPÔTE

170g (6oz) frozen blueberries

1 tbsp water

1 tsp honey or agave or maple syrup

Make the blueberry compôte: put all the ingredients in a medium pan and set over a low heat. Stir gently from time to time until the blueberries thaw. They should be tender, not mushy, and still hold their shape.

Put the porridge oats, water, almond milk and salt in a non-stick saucepan and set over a low heat. Stir gently with a wooden spoon until the porridge oats are softened, then turn up the heat and, stirring all the time, bring to the boil. Reduce the heat and cook gently for 2–3 minutes until all the liquid has been absorbed and the porridge is thick, smooth and creamy.

Remove from the heat and stir in the almond butter. It will dissolve into the porridge. Sweeten to taste with honey, agave or maple syrup.

Divide the porridge among four breakfast bowls and spoon the blueberry compôte over the top. Serve with yoghurt or nut cream.

VARIATIONS

 Use cashew or peanut butter instead of almond butter.

 Top with fresh fruit, e.g. sliced banana, peach, apple or berries, or some chopped nuts, cacao nibs, seeds or dried fruit.