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 the mixture of spices, fruit and sweetness in an apple crumble and I especially like the crumble toppings, so having a variation of it for breakfast is a real treat. I love nutmeg so tend to sprinkle quite a lot, but it is powerful so take it easy if you’re not sure. The freeze dried apple I found recently in Tesco when I was looking for dried apple and it does add some lovely sweetness to the crumble topping, but you could use diced dried apple or leave it out completely. I always have ice cream with my crumble but not for breakfast! So I added a side of crème fraiche which adds a little more richness. Natural yoghurt would work as well, or you could push the boat out and use cream.
Apple Crumble Poragie (serves one)
- 1 apple – cored, but you don’t need to peel
- 4 blackberries
- 1/2 tsp cinnamon
- A sprinkle of nutmeg (I grated around 1/2 tsp)
- 1 tsp maple syrup
- 200ml Almond milk (I used unsweetened)
- 40g porridge oats
- 50-100ml tap or filtered water
- 4-5 hazelnuts – crushed
- 1 tsp brown sugar (I used demerara for it’s coarse texture)
- few bits of freeze dried apple – crumbled up
- A few blackberries
- Crème fraiche or yoghurt or cream
In a good blender, blend the apple, 4 blackberries, cinnamon, nutmeg, maple syrup and almond milk. Once blended tip into a saucepan and mix in the oats. Bring to the boil and simmer for 2-3 minutes. Add as much water as you need to stop it sticking and get the consistency you like (or you could add more milk for a richer poragie).
For the topping – mix the crushed hazelnuts, sugar and apple together to make the crumble topping. Sprinkle on top and add some blackberries.
Add some crème fraiche, yoghurt or cream on the side.
Today’s dog walk was very wet, cold and windy so this was a warming treat once i’d dried out. I ate it in front of the fire with the dog snoozing peacefully.
The taste of carrot cake for breakfast
This is my current favourite way to have my smoothie and eat it too. I love adding different flavours to porridge and so I combined a favourite smoothie base to oats and came up with this rather delish option. I termed the name Poragie – just to add a little bit of intrigue! You can play around with the different spices you like to add and also use different milks. The coconut does add some sweetness, if you used other milks you could try adding a drop of vanilla essence as well.
I ate this after a very cold dog walk and it was a calm breakfast moment with a tired dog and a happy owner.
The carrot cake Poragie (serves 1)
- 2ooml coconut milk (you can use any milk, almond works well too. I used the coconut milk from a carton, not the tin)
- 1 medium raw carrot, peeled
- 40g Oats
- Raisons – handful around 25g
- Mix of spices – I used a good sprinkle of cinnamon, ground ginger and crushed cardamom pods
- 50ml Water
- Natural yogurt and pecan nuts
Blend the carrot with the coconut milk in a blender. Put the oats in a pan and add the blended carrot mix, raison and spices. Bring to a boil and then put on gentle simmer. Keep an eye on it and add around 50ml of water to ensure it doesn’t stick to the pan and dry out.
Lovely served with a dollop of natural yogurt and some broken pecan nuts