I’m back on the poragies this weekend and this one feels quite decadent – fortunately I ate if after my long morning run, so it felt well deserved. The dates and almond butter give a hint of caramel and the maple syrup and toasted almonds swirled on top helps to cement the toffee apple feeling.
Toffee Apple Poragie (serves one)
- 1 apple (core and seeds removed but unpeeled)
- 2 medjool dates
- 1 teaspoon almond butter
- 200ml coconut milk (or almond milk works as well)
- 40g porridge oats
- 50-100ml water
- 1 tbsp. maple syrup
- some toasted flaked almonds
Blend the apple, dates, almond butter and coconut milk in a blender. Put the oats in a pan and add the blended mix. Bring to the boil and simmer for 3-4 mins – keep an eye on it and add water to stop it sticking and reach the consistency you like.
Serve with the maple syrup poured on top with the flaked almonds.
I love bread, I could snack on toast all day but I try not eat too much bread at breakfast. I’ve started experimenting with using bread in different ways and using breadcrumbs is of course a classic topping for many savoury dishes – who doesn’t love cauliflower cheese with a breadcrumb topping. So I’ve incorporated some breadcrumbs into a layered dish for breakfast, adding lots of fruit and yoghurt to make it more nutritious. You could use unbuttered crumbs, but I find adding some nut spread adds a lovely flavour. I like using a tall glass for this so I can imagine i’m eating a knickerbocker glory for breakfast.
Nutty crumb layer bowl (serves one)
- 1 large piece of toast spread with nut butter (I love peanut or almond).
- Fruit and yoghurt of your choice (banana and berries is a good combo)
Toast the bread, spread with nut butter and then blitz into breadcrumbs. Layer up with fruit and yoghurt and maybe a drizzle of honey on top.