Chocolate pear porridge

Chocolate pear porridge

 


I like it when my breakfast resembles dessert, especially when it’s deceptively nutritious and uses seasonal produce. January is literally the only time you can get a pear that isn’t so hard you chip your teeth on it. So get with the season and enjoy a warming bowl of chocolate porridge – would be rude not to.


Chocolate pear porridge
Serves 1 / Hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup porridge oats
2/3 cup oat milk
1 heaped tsp cocoa powder
1 tsp milled flaxseed (optional)
Pinch of sea salt flakes
Handful fruit and nuts
1 tsp maple syrup + extra to serve
Drop of vanilla extract (optional)
½  pear to serve, sliced


Tip: Don’t wait to soak your pan, do it immediately or your porridge will turn to cement. 


Method
1. In a small saucepan, combine all the ingredients together apart from the pear. Cook on a medium heat stirring continually until the porridge is thick and creamy.
2. Serve immediately topped with sliced pear and a drizzle of maple syrup.

Chocolate pear porridge

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Df– Dairy free.



Frozen berry porridge with maple syrup

Maple berry porridge
Maple berry porridge

I recently decided to try and become one of those people who gets up half an hour earlier for work, to do a spot of Pilates and eat a healthy and balanced breakfast. So far, I’ve struggled with the Pilates part and the getting-up-earlier part, but I have been making progress on the breakfast part – go me! Scoffing Pret croissants (plural) at my desk is now a thing of the past – I now opt for a bowl of granola with yoghurt, or scrambled eggs (not together, that would be horrible).
So, does this new, exciting weekday breakfast make me late for work? Yes, it does. Does eating it in under 60 seconds and then running for the bus give me indigestion? Of course! But I’m enjoying the variety. So, this week I thought I’d dip my toe into the world of porridge (not literally. Again, that would be horrible).
I’m not a massive porridge eater. I find it a bit sloppy, but I need something filling and hearty after all of this depressing snow. So, armed with frozen berries and maple syrup, I found this to be a cheap and cheerful way to start my day. Just need to remember to soak the pan next time – porridge can stick like cement. Enjoy!


Frozen berry porridge with maple syrup
Serves 1 / Hands on time 10 mins / Total time 10 mins
V Vn Df
2 small handfuls frozen berries
1 tbs maple syrup
1/3 of a mug of porridge oats
2/3 of a mug of oat milk
Greek or coconut yogurt to serve (optional)


Tip: Don’t wait to soak your pan, do it immediately or your porridge will turn to cement. 


Method
1. Put your frozen berries in a small saucepan with a tablespoon of maple syrup. Cook on a low heat with the lid on while you prepare your porridge.
2. Combine the porridge oats with the oat milk and a small pinch of salt. Cook on a medium heat in a saucepan stirring continually until the porridge is thick and creamy.
3. Serve immediately in a bowl topped with warm maple syrup berries and yogurt. Delicious.

Maple berry porridge
Maple berry porridge

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Df– Dairy free.



Coconut & mango porridge

Coconut & Mango Porridge
Coconut & Mango Porridge

I had a bit of time this morning – actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time.

I always thought porridge was a bit rubbish without golden syrup drizzled on top of it and poured straight into my mouth from the bottle. But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body. Anyway, I’ve tried a few recipes but most of them seemed to contain shmooshed up banana and not enough coconut for my liking. So I decided to make my own.
I try and cut the mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired, not an enjoyable experience. You can buy it pre-chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.


Coconut & mango porridge
Serves 1 / hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup of porridge oats
2/3 cup of water
4 tbs coconut milk, I use Alpro
1 tbs unsweetened desiccated coconut
1 tsp cashew, almond or peanut butter
½ ripe mango
1 passion fruit, seeds removed
Pinch of sea salt flakes


Method
1. Put your oats in a small pan along with the water, coconut milk, desiccated coconut and a pinch or salt. On a medium heat bring to the boil stirring continuously.
2. Once boiled, take off the heat and stir in the cashew butter, mix until incorporated.
3. Chop the mango and prepare the passion fruit. Served topped with the fresh fruit.

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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan     Df– Dairy free.