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.

 


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Rolled Oats

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Storage jar for oats

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