Coffee, maple + walnut porridge

Coffee, maple + walnut porridge

By
From
Spoon
Makes
2–3 bowls

Throughout the winter months, a warming bowl of porridge is a big part of my weekly breakfast menu. In its simplest form – oats, water and milk – it’s the perfect base for all kinds of flavours, meaning you can have a different bowl every day of the week.

Jumbo oats lend themselves perfectly to full-fat (whole) milk; you get a creaminess that just cannot be achieved from other milks. When I’m in need of that extra little boost in the morning, porridge made with a home-brewed cup of coffee and a drizzle of maple syrup is the ultimate pick-me-up. To save time, make batches of toasted walnuts and store for when required.

Annie

Ingredients

Quantity Ingredient
2 tablespoons chopped toasted walnuts
125g jumbo oats
250ml full-fat milk
250ml home-brewed coffee

Topping

Quantity Ingredient
drizzle of maple syrup

Method

  1. Preheat the oven to 180°C
  2. Place the walnuts on a baking tray and toast in the oven for 15 minutes, turning after 5 minutes.
  3. Meanwhile, put the oats, milk and brewed coffee in a pan and cook over a medium heat for 5–10 minutes.
  4. Remove the walnuts from the oven and leave to cool.
  5. Spoon the oat mixture into bowls, top with the toasted walnuts and drizzle with maple syrup.
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