Raspberry and Almond Porridge
A heart-warming porridge with the added pop of raspberries and delightful crunch of almonds to make it extra tasty. For a dairy-free version, use coconut water instead of cow’s milk, or try half coconut water and half light coconut milk for a change.
- 40 g Porridge oats
- 115 ml Semi-skimmed milk
- 80 g Frozen raspberries or you can use fresh
- 2 tsp Clear honey or to taste
- 1 tsp Toasted laked almonds
- Tip the oats into a suitable heatproof bowl, add 115ml of tap water and the milk and stir really well.
- Place in a microwave oven, uncovered, and cook on high for 2½ minutes.
- Remove and stir well, then return to the microwave and cook on high for another 2 minutes. Remove and stir well again.
- Add the frozen (or fresh) raspberries and honey (add 1 teaspoon to start with and check for sweetness, then add another teaspoon if you think it needs it) and stir through, lightly crushing the raspberries as you go.
- Return to the microwave and cook on high for a further minute until the porridge is hot through and creamy.
Serve immediately topped with the flaked almonds.
