We've had an amazing couple of days of sunshine, so I'm sure none of us are ready for hot breakfasts and hearty meals just yet, but there's something so comforting about oats or porridge and so versatille, that I wanted to put this one out there now.
We whipped this up on a lazy Saturday morning, when we were way too tired to leave the house for brunch but only had a limited supply of foods in. It's amazing how creative you can get when your options are restricted! This was literally one of the best breakfast we've ever had.
You will need (feel free to change up ingredients) -
- Vanilla powder/pods
- Cardamon powder
- Oats (if you want to be super decadent about it, Rude Health Sprouted Oats produce the creamiest porridge I've ever had in my life, and I should expect so, for that price)
- Almond Milk (or whichever dairy free milk you prefer)
- One or two apricots
- Rosemary sprigs
- Mix nuts or pistachios or almonds (I found that these nuts out of the mix worked the best with the combination)
- Coconut oil
- Orange zest
- Pinch of cinnamon
Soak oats overnight, this gives them a chance to get really plump and creamy - if you do purchase the Rude Health Oats, you won't need to do this. I tend to use half a cup of oats per person, which is about 40g - 50g, as they expand so much and are so filling.
In the morning, empty oats into a pan, add enough milk to cover the oats (you could mix this with some water as well as you might end up using a lot of milk by the end of it) and begin cooking on a low-medium heat. Stir frequently and do not allow to boil.
Meanwhile, wash and cut the apricots into slices. Add honey and a little orange juice if you wish to a frying pan and boil slightly, reduce the heat and then add the apricots. Sprinkle with nuts of your choice (you could chop yours if whole nuts seem a bit too large for a topping) and add some rosemary sprigs, really rubbing them in your hands to break them up and start getting the flavour out. Grate the zest of an orange over the apricots, we probably used about a quarter of the orange, as we wanted to keep all the flavours subtle, but obviously go with what works for you. Sprinkle a tiny pinch of cinnamon over the apricots and keep turning, ensuring the nuts are also getting browned as well. You want the apricots to get to a point where the skin is falling off and the flesh is really soft - this will be about 2 minutes on each side.
Turn your attention back to the porridge, adding vanilla powder (or scraped vanilla pods) and cardamon to taste - careful, cardamon is powerful! Stir in and continue heating through, the longer you cook oats the softer they'll get, but you will have to keep adding liquid - make to the consistency you like.
Once you're happy with the oats, spoon into bowls and top with slices of apricots, allowing the nuts to tumble over the top. You could add a sprinkling of coconut sugar if you have a sweet tooth, but it should be enough as it is and I try to keep sugar levels down to avoid flareups.