Raspberry and Lemon Porridge Recipe
Photo by Jen Rich
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.

  • 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.

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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