I made this porridge for me and my little girl this morning and it was so good I had to post the recipe!  I hope you enjoy this, it’s a bit of a variation on my pink porridge, perfect for the summer.

Ingredients (makes one large portion or 2 small)

1/2 cup of oats
1 cup of unsweetened almond milk
1/3 of cup of frozen or fresh raspberries (heaped)
1/2 teaspoon of vanilla powder
Zest of one lemon

Method

Pop the oats, milk and raspberries in a small pan and heat over a gentle heat.

Then add the grated lemon zest and vanilla powder.

Gently cook for around 8 minutes, if it’s getting a bit thick just add a little more milk to get the consistency you like.

Then get creative with toppings!  Natural or coconut yoghurt, seeds, cacao nibs, bee pollen or just some fresh raspberries.

Tips

Use rice milk instead of almond milk if you can’t use nut milk.

Always make sure your milk is unsweetened.

For my little girl I either use full fat organic milk or add a bit dollop of natural yoghurt afterwards to give her the fat she needs.

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