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
- 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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