Lemon + vanilla seeded porridge with maple cherries and almond butter
This is an advertorial in partnership with Quaker Oats.
I have come to think of porridge in the same way I think of soup – a wonderful warming bowl of comfort food– but that’s not enough for me; I like texture changes and flavour pops in my food, so just as I spend a few extra minutes thinking about how to create toppings, texture and flavour for a bowl of soup, I have started to do the same for my bowls of porridge.
This particular variation uses everyday staples, oats as a warming base, accented with lemon, a hit of vanilla and topped off with cherries from the freezer to make a super quick breakfast that’s got layers of flavour.
If you can think ahead, putting the oats and milk into a bowl and then into the fridge overnight will help make the oats easier to digest and save you time in the morning. Just pour into a pan when you’re ready to make your porridge.
FOR THE PORRIDGE:
50g Quaker Traditional Oats
125ml of unsweetened almond or oat milk
A teaspoon of vanilla extract
The zest of 1 lemon
1 tablespoon of mixed seeds
1 heaped teaspoons of almond butter
FOR THE CHERRIES:
75g of frozen cherries
A teaspoon of maple syrup
If you have time, soak the oats in the milk and a cup (250ml) of cold water in the fridge overnight or at room temperature. Don’t worry if you don’t have time for this step.
Put the cherries into a pan with a tablespoon of water and the maple syrup and heat gently, cooking for 10 minutes until the cherries are soft and you have a thick deep purple cherry juice syrup.
Put the oats, milk and water into a pan with the vanilla, lemon and seeds and bring to a gentle simmer and cook for 5 minutes, stirring from time to time until you have creamy porridge.
Spoon the porridge into a bowl, top with the cherries and almond butter and a few more seeds and a little lemon juice.
Image: Anna Jones