Porridge with berry compote and roasted pecans
Get out of a breakfast rut by getting creative with your standard oatmeal. Here we have a creamy bowl of porridge with a blackberry lemon compote and candied pecans drizzled with almond butter and maple syrup.
Servings: 1
Ingredients
- 20 g pecans
- 1/2 tablespoon maple syrup
- 1/2 teaspoon margarine
- Cinnamon a pinch
- Salt a pinch
- 70 g blackberries
- 3 tablespoons water
- 1.5 teaspoons caster sugar
- 1 teaspoon lemon juice
- 50 g porridge oats
- 250 mls oat milk
Instructions
- Pre heat the oven to 180°/ 160° fan / gas 4. Line a baking tray with baking parchment. In a bowl mix the the pecans, maple syrup, margarine and a pinch of salt and cinnamon. Stir to evenly coat the pecans in the syrup mixture. Spread out onto the baking tray and roast for 10 minutes.
- To make the compote, add the blackberries, water, sugar and lemon juice to a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- In a second saucepan add the oats and oat milk. Bring to a gentle boil and then reduce the heat and simmer for 5 minutes all whilst stirring continuously until you reach your desired consistency. Pour into a bowl and top with the berry compote, roasted pecans and a generous drizzle of maple syrup and almond butter