'When we opened the shop in 2015, this blueberry porridge was one of the first things on the menu and it was an instant hit. It's a firm favourite as blueberries are pleasingly easy to find all year round. There is something so delicious when blueberries and maple come together. The sweet and sour berries and dark syrup paired with creamy, salted oats makes this such a moreish breakfast.' –Alex Hely-Hutchinson.
For the porridge:
100g rolled oats, soaked in 250ml of water for 30 mins
250ml unsweetened almond milk
1/4 teaspoon of sea salt
For the blueberry compote:
1 tablespoon of water
1 tablespoon of maple syrup
1/2 teaspoon of lemon juice
2 tablespoons of mixed seeds, such as
flax seeds, pumpkin seeds, sunflower seeds
A few sliced strawberries
2 tablespoons of coconut flakes
2 tablespoons of almond butter
2 tablespoons of micro beetroot leaves
1. First make the blueberry compote. Place the blueberries, water, maple syrup and lemon juice into a small pan and allow to come to a boil. Once bubbling, take it off the heat and set aside.
2. Place the porridge ingredients, including the water in which the rolled oats have been soaking, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.
3. Spoon into two bowls and add the toppings in the following 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 micro beetroot leaves.
Serves 2 | 45 mins
Recipe kindly contributed by Alex Hely-Hutchinson, from her book 26 Grains.