Raspberry and Lemon Porridge
Oats are complex carbohydrates that help to keep us full until lunchtime and because they are really versatile, they are a store cupboard staple for me. I often eat porridge for breakfast and enjoy experimenting with different toppings which will always include a portion of nuts or seeds for protein and a portion of fruit to make it a balanced meal.
In this combination, I love the tartness of the fruit and how it combines with the slight sweetness of the pistachios. I use fresh raspberries if I have them and frozen ones when they are not in season.
serves 1
INGREDIENTS
50g rolled oats
300ml almond milk (or milk of your choice)
handful raspberries
zest of ½ lemon
handful of pistachios, chopped
STEP-BY-STEP
Pour the oats and milk into a pan and bring to the boil, stirring continually. Reduce heat and simmer for 5-6 minutes, stirring regularly until thickened into a creamy porridge.
Serve topped with the raspberries, lemon zest and pistachios.