Apple, Blueberry and Cinnamon Porridge

Tuesday, 22 November 2016

Hey guys. So, I'm sorry there wasn't a post yesterday. I was away at the weekend and since we were planning on coming back on Sunday I hadn't bothered to schedule this, but we were having such a lovely time that we decided to stay for one more night, hence why this is coming to you on Tuesday rather than Monday. I really had the most wonderful weekend, though. We were down in Galloway which is a really beautiful part of Scotland, especially at this time of year with all the autumnal colours, frost lining the ground and snow on the hilltops. It was a weekend to just totally switch off and enjoy living in the moment without worrying about other things. We did some fantastic walks, snuggled up watching Fawlty Towers by the fire and ate a whole lot of yummy vegan food - I even whipped up my first ever vegan roast dinner and finally managed to get my hands on those coop jam donuts! Coming back to reality after such a lovely time away can be difficult but I am so grateful for the time I spent away and the really great company I spent it with.

Anyway, onto the recipe. There's absolutely nothing more satisfying than a big bowl of hot porridge when the mornings are dark and cold. There's also not much better than cinnamon at this time of year. Yes, I'm pretty obsessed at the moment but you guys understand, right? It's so good and goes so perfectly with apple. This porridge makes me feel all autumnal and makes a nice change from my usually banana based porridge. I hope you guys will love it too, and if you do make any of my recipes then please do share your pics with me and tag me on social. There is nothing that makes me happier than seeing people make the recipes I put on here - I'm @gingerkitchen_ on Twitter and @gingerkitchenblog on Insta.


You will need (serves 1): 
1/2 cup oats*
1/2 cup soya milk 
1 apple
1 tablespoon pumpkin seeds 
1 teaspoon cinnamon 
1/2 tablespoon date syrup 
2 tablespoons sultanas 
a handful of blueberries
1 tablespoon Linwoods milled flax, chia seed, apple and cinnamon mix (optional)

*I always soak my oats overnight in 1/2 a cup of water but you don't need to do this. If you don't soak your oats just add in 1/2 a cup of water along with the 1/2 cup of soya milk. 

Method: 
- Chop the apple up into small chunks. 
- Add all the ingredients, except the blueberries and flaxseed, into a pot along with 1/2 a cup of soya milk (and 1/2 a cup of water if you haven't soaked your oats). 
- Simmer over a low-medium heat, stirring regularly, for 4-5 minutes. 
- Add the blueberries and mix through. Allow to simmer for a further two minutes, or until the porridge reaches your preferred consistency - add more water if required.
- Once the porridge is cooked, mix through the flaxseed or sprinkle it on top. 

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