Porridge with honey and almonds

Porridge with honey and almonds

By
From
Rustic
Serves
4

Turning oats into porridge is such a simple thing, but everyone seems to have their own take on it. Childhood recollections are often negative when it comes to porridge, viewed as either lumpy grey stodge or watery gruel. Made with care though, and served with a dash of cream and dark brown sugar, it can bring light and comfort to a dark winter’s morning. Choosing good-quality organic oats is important. We use Flahavan’s Irish oats, which are the flaked variety and quick to make. The addition of a spoonful of Greek honey and some crushed Catalan almonds give it a delicious nutty, savoury twist.

Ingredients

Quantity Ingredient
120g porridge oats, (oatmeal)
500ml whole milk
100g salted almonds, chopped
4 tablespoons orange blossom honey
3 tablespoons double cream, (optional)

Method

  1. Pour the oats and milk into a saucepan and leave it to sit for 20 minutes.
  2. Cook over a low heat for 5 minutes, stirring constantly.
  3. Divide the porridge into 4 bowls or use 4 small pans like we do. Scatter over the chopped almonds then drizzle a tablespoon of honey on to each serving. For real decadence you can add a couple of teaspoons of double cream on each bowl.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again