Roasted Almond and Strawberry Porridge


Breakfast is really getting my most attention at the moment. My afternoons tend to be busy rushing between meetings or trying to squeeze in a good workout so lunch and dinner have been a bit more practical than exciting (whatever I can throw in a tupperware at the last minute). So I have been getting my fix of experimentation and deliciousness in the mornings, I hope you don't mind another breakfast recipe! This is one I actually made today after having been at Glastonbury over the weekend and craving an energising, nutritious meal to help me get back to reality whilst still being a little sleep deprived! I'm really into making porridge with oat milk at the moment - I know oats on oats may sound a little ridiculous but it really does make the most creamy porridge and the more milk you add and the slower you cook it, the fluffier it gets which, to me, is just heaven.

what you’ll need

(serves 1)

  • 40g of oats

  • 150ml of boiling water

  • 150ml of oat milk (or other plant-based milk)

  • 50g of strawberries

  • 30g of almonds

  • a swirl of almond butter

  • 1/2 a teaspoon of cinnamon

  • 1/2 a teaspoon of vanilla

  • 1/2 a teaspoon of honey

Preheat the oven to 180c. Finally chop the almonds and add them to a small bowl with the cinnamon, vanilla and honey. Mix well so that the almonds are coated in the spices. Place on a sheet of baking paper and place in the oven for about 5 minutes until they begin to brown. Place the oats in a saucepan with the boiling water and leave to soak while the almonds roast. When the almonds are done, add them and any remaining spices to the porridge with the oat milk and turn on a low heat. Stir well and frequently until all the liquid is absorbed but so that it is still creamy and smooth. Add the strawberries - I like to slice them finely  - and then drizzle almond butter on top.