4.22.20

Hoping to use up all those shelf-stable staples and frozen bags in the back of the fridge? It seems we always have a bag of frozen blueberries on hand and are never quite sure what to do with them.

This deliciously simple breakfast recipe comes from London’s 26 Grains, a restaurant (and now cookbook) specializing in cozy consumables geared towards a breakfast crowd, but with plenty to pine over for lunch and dinner too. Try whipping up this blueberry breakfast from the pages of chef Alex Hely-Hutchinson’s cookbook

Blueberry Maple Breakfast Porridge
serves 2

Ingredients:

for the porridge:
1 cup rolled oats, soaked in 1 cup water for 30 minutes
1 cup unsweetened almond milk
1/2 tsp sea salt

for the blueberry compote:
1 cup blueberries, fresh or frozen
1 Tbsp maple syrup
squeeze of lemon juice

to serve:
2 Tbsp mixed seeds (flax, pumpkin, sunflower etc.)
2 Tbsp coconut flakes
2 Tbsp almond butter
2 Tbsp amaranth (optional)
a few strawberry slices, as garnish

Directions:

First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water. Bring to a boil. Once bubbling, take it off the heat and set aside to cool.

Place the porridge ingredients, including the water the oats have been soaked in, into the pan over a medium heat and cook for 3-4 minutes, stirring continuously, until the oats have come together.

Spoon into 2 bowls and add the toppings in this order: 1 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 amaranth, if using.

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