cute kitchen

Quincy is my 18 year old who eats with just as much gusto as anyone else in our family, particularly adores blackberries and loves porridge.

I woke this morning to a sweet text from him, sent well after midnight, asking if we could have breakfast together this morning and if it could please be porridge ☺️. I took the opportunity to make a regular in our house, the fruit on top varies depending on what is in season so please feel free to experiment and change the fruit as it suits your taste. I hope it goes without saying that any bowl of porridge tastes a hundred times better when drizzled with fresh organic cream before (and during) eating!

Ingredients for 2 people

2 Tbsp pumpkin seeds

1 Tbsp sunflower seeds

100g fresh blueberries

100g fresh blackberries (cut them into halves)

1 Tbsp maple syrup

70g rolled oats

1 tsp cinnamon

200ml water

200ml oat milk

1 Tbsp maple syrup

Cream

• Toast the pumpkin and sunflower seeds in a pan until nice and golden. Remove from heat.

• Marinate all berries in 1 Tbsp maple syrup. Mix well and set aside.

• In a saucepan combine oats, cinnamon, a pinch of salt , 200ml water, 200ml oat milk and 1 Tbsp maple syrup.

• Cook the porridge on a medium heat, stirring frequently to avoid sticking. It will only take a few minutes to cook (once it’s boiling, stir continuously and then remove relatively quickly from the heat).

• Serve the porridge topped with fruit, sprinkled with toasted seeds and continue to douse with cold cream while eating. Enjoy!