Physalis and Cinnamon Porridge
A good staple breakfast that's simple, filling and nutritious. The physalis are delicious, warm and a great balance to the creamy cinnamon porridge.
Substitute:
- No physalis? Use kiwi, plum or grapes instead.
- No cinnamon? Try with ginger powder or ground turmeric.
- No maple syrup? Use honey.
- No poppy seeds? Try with sesame seeds instead. Or you can leave them out completely.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 2
Ingredients:
80 g Physalis (leaves removed )
80 g Rolled oats (or GF oats)
a pinch of Sea salt
300 ml Milk of choice
1 tsp Ground cinnamon
1 tbsp Maple syrup
1 tsp Poppy seeds
For the topping:
20 g Flaked almonds
Maple syrup
Recipe:
- Put the oats, milk and cinnamon into a small saucepan over a medium heat, and add a small pinch of salt.
- Bring to a gentle simmer and cook for 5 minutes, stirring often, until you have a smooth, creamy porridge.
- Toast the flaked almonds in a dry non-stick frying pan over a medium heat for 2-3 minutes, or until lightly golden.
- Add the physalis (you can keep them whole, or cut them in half), poppy seeds and maple syrup to the porridge.
- Mix well and turn off the heat.
- Divide the porridge between bowls, scatter the flaked almonds over and drizzle with a little extra maple syrup or honey, if you like.
How to store
Let the porridge cool and store in an airtight container in the fridge for up to 2 days. It will thicken as it cools, so you might want to add a little extra or milk when you're reheating it.
Leftovers
Make porridge pancakes: Mix 80g cold leftover porridge, 80g self raising flour, 1 tsp baking powder, 1 egg, 100 ml milk of choice and 1 tsp vegetable oil to make a batter. You can also add a mashed banana, 4 tbsp apple puree or 4 tbsp yoghurt to the batter for extra moisture (and flavour). Cook the pancakes for 2 minutes on each side, until puffed and golden.
