Serves 1
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.
INGREDIENTS
- 50g rolled oats
- 300ml almond milk (or milk of your choice)
- A handful raspberries
- A zest of ½ lemon
- A handful of pistachios, chopped
To serve:
- Serve topped with the raspberries, lemon zest and pistachios.
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.
MORE TO EXPLORE
Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.
This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.