I love porridge, I know many people do not like it but this is not traditional porridge made with water and salt. This is rich and creamy, topped with hazelnuts, cranberries, chocolate and maple syrup, yum! My mum always made porridge with milk and that is the way I like it. The milk could also be substituted with almond, rice or soy milk to make it vegan.
Waking up to a bowl of this on a cold wintry morning or rainy autumn morning is wonderful. It has tried to snow here in Oslo a couple of times and the temperature is now hovering around 0ºC so this makes for the perfect breakfast. Things are also getting more Christmassy now, Christmas decorations are filling the shops, Christmas biscuits and chocolates are appearing (I have yet to try any but I will have to get some soon!). The Christmas market which is only 10 minutes walk from our apartment is set up. The freshly roasted nuts smell amazing so I am going to buy a bag tomorrow. I also need to go for present inspiration as I have not started Christmas shopping at all!
- 200ml whole milk
- 40g rolled oats
- 1 tsp vanilla extract
- 1 handful of blanched hazelnuts (if using pre-roast ignore step 1 of method)
- 1 handful cranberries
- 1/4 tsp ground cinnamon
- drizzle of maple syrup
- 1 tsp of grated dark chocolate
- Pre-heat the oven to 200ºC. Place the hazelnuts on a tray and roast in the oven for 10-15 minutes or until they are starting to colour.
- Place the milk, oats and vanilla extract in a small pan and heat on a medium heat, stirring continuously until the porridge has cooked (it should be thick and creamy). Depending on your oats you may need to add a splash of water at the end to loosen the porridge.
- Pour the porridge into a bowl, top with the nuts, cranberries, drizzle of maple syrup, sprinkling of cinnamon and a grating of dark chocolate.
Enjoy! H x