I recently featured this bowl of porridge on a WIAW post and posted a picture of it on Instagram, and thought I would share the recipe with you all for Farmhouse Breakfast Week, as looking at the comments on my What I ate Wednesday post and the likes on Instagram it seemed to go down well with everyone.
You will need...
40g (1/4 cup) oats
10g (about 1 tablespoon) ground flaxseed
180ml (3/4 cup) unsweetened almond milk
1 tablespoon of frozen raspberries
4 walnut halves
1 small - medium banana chopped
10g (about 2 teaspoons) cocao nibs
2 teaspoons pure maple syrup
It takes just a mater of minutes to make...
Mix the oats and flaxseed together in a both with most of the almond milk, leave a little bit to pour on over at the end. Pop the porridge in the microwave for two to three minutes - if you have more time you could cook it on the hob. Once the oats are soft and creamy and most of the milk is absorbed add the raspberries, banana and walnuts to your bowl, while you pop the rest of the almond milk in the microwave for 15 to 30 seconds to heat up a little. Once the milk is warmed pour over the top of your oatmeal and top with the cocao nibs.
Then sit down and enjoy your delicious bowl of crunchy, creamy, chocolately, fruity oats.
Although this a healthy bowl of porridge and all the ingredients are good for you, it is quite a big bowl with lots of different elements. On the day I made the oatmeal I ate it before I went horse riding, so I wanted a substantial breakfast that would give me the energy to get through my riding lesson.
Try experimenting with your porridge, don't stick to the same toppings, try different milks as well. Unsweetened almond milk, which I used in this recipe is low calorie and full of protein and works well with oats but hazelnut would also work fantastically.