Blueberry Porridge from 26 Grains
- 15 min
As the berry season begins, we turn to our good friend Alex Hely Hutchinson, founder of 26 GRAINS for some summer porridge inspiration.
FOR THE PORRIDGE
100g rolled oats, soaked in 250ml water for at least 30 minutes
FOR THE BLUEBERRY COMPOTE
2 tbsp mixed seeds, such as flaxseeds, pumpkins seeds, sunflower seeds
2 tbsp almond butter from a jar or homemade
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.
We think this recipe would also be delicious with seasonal strawberries.
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