Cashew, blackberry and pear porridge

Cashew, blackberry and pear porridge

By
From
The Pip & Nut Butter Cookbook
Serves
2
Photographer
Adrian Lawrence

If you’re making this recipe in August or September, then forget going to the supermarket and instead head to your local hedgerows where blackberries are ripe and ready for the picking. Just be sure to actually collect some for your breakfast rather than gobbling them all up there and then.

Ingredients

Quantity Ingredient

For the blackberry jam

Quantity Ingredient
50g fresh or frozen blackberries
1/2 lime, finely grated zest
2 teaspoons honey
3 tablespoons water

For the oats

Quantity Ingredient
75g oatmeal
1/2 teaspoon ground cinnamon
50ml milk
200ml water
1 tablespoon cashew butter
pinch sea salt

To serve

Quantity Ingredient
3 tablespoons cashew butter
1 pear, cored and thinly sliced

Method

  1. For the blackberry jam, put the blackberries and lime zest, honey and water into a pan over a medium-low heat and bring to a simmer. Continue to cook for another 5 minutes, stirring occasionally, but being careful not to mush the blackberries. Take off the heat once you get a jam-like consistency.
  2. Put the oatmeal, cinnamon, milk, water and cashew butter in a separate, medium pan and bring to a simmer over a medium heat, stirring frequently with a wooden spoon. When the oats start to bubble, turn down the heat and cook, stirring, for another 5–7 minutes to achieve a nice creamy texture. Stir in the salt.
  3. Divide the cooked porridge between 2 bowls and ripple the cashew butter through each bowl. Top with the blackberry jam and pear slices and serve.

Pip's Top Tip on porridge:

  • Make sure you use oatmeal rather than rolled oats to get a better bite and avoid it turning into school-dinner-style gloop.

    Add a pinch of salt to the oats before cooking. It works. Trust me.

    Try soaking your oats in liquid overnight and they’ll cook even more quickly in the morning.

    Or if you want to have a more oat-y flavour running through your bowl, try toasting the oats over a low heat in a dry pan for a couple minutes before cooking.
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