26 Grains Blueberry Porridge
As the instagrammers among you may have noticed, yesterday was National Porridge Day, and so it seemed fitting to share one of my all time favourite recipes with you by the wonderful Alex from 26Grains. When she opened her shop in June 2015, this was one of the first bowls on the menu and has since become a firm favourite among many, including myself! The recipe is now in her gorgeous new cookbook, along with 100 other delicious things to try. If you are yet to be convinced by porridge, or if you are totally obsessed already, you have to give this one a go!
Ingredients (serves 2)
for the porridge
100g rolled oats, soaked in 250ml water for at least 30 minutes
250ml unsweetened almond milk. teaspoon sea salt
for the blueberry compote
1 tablespoon maple syrup
squeeze of lemon juice
2 tablespoons mixed seeds, such as flaxseeds, pumpkin seeds, sunflower seeds
a few strawberries, sliced
2 tablespoons coconut flakes
2 tablespoons Almond Butter
First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. once bubbling, take it off the heat and set aside.
Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.
Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.