Sunday 11 December 2016

Orange, Almond, Pomegranate & Dark Chocolate Fluffy Oatmeal/Porridge - Bakemas Day 11

I’m either really early for Mondays breakfast or incredibly late for Sundays, or I could just eat it for dinner because breakfast for every meal is fine by me.

I’ve used this method of making porridge on the blog maybe once or twice before and I still stand by it, it is pure genius. If anyone ever tells me they don’t like the texture of porridge I will automatically force feed them this, okay maybe not quite force feed but I’d throw it out there and I’ve converted 100% of the people I’ve made this for....it was one person but you know what 1 out of 1 is a solid start!

This recipe was a complete fluke, I had a bunch of pomegranate seeds left from the Crostini recipe I put up the other day and was thinking of ways to use them up and may have fallen into a bowl of the best porridge I’ve ever tasted. I seriously cannot stress how good this porridge is and it will definitely get you into the festive spirit.

I know some people are against chocolate in breakfast, *cough* my mum, but why wouldn’t you start your day with chocolate. The original idea didn’t actually have chocolate in and was a last minute add-in but the “if I can add chocolate why wouldn’t I” attitude I have at the moment definitely paid off with this one. I actually made another breakfast recipe the other day and was so tempted to put chocolate in it but heavily refrained because well, I can’t put chocolate in EVERYTHING but I’ll probably end up putting it in when I eat it at some point. I have a little bit of a problem at the moment okay, don’t judge me!

Little teeny weeny disclaimer; this method of making porridge does take a little longer (but just a little) than the normal way you make it but it’s 100% worth it. Try it on a weekend, decide it’s the best way to make porridge and then you could probably prep your oats before hand if you wanted to make it during the week and you’re strapped for time in which case you just have to boil milk and leave it to rest while you get ready which might end up being quicker.

You will need
1 tsp coconut oil
40g/½ cup jumbo porridge oats
1 tbsp sunflower seeds
1 tbsp sliced almonds
100ml/a little less than ½ cup water
2 tbsp milk, I used almond
Zest of 1 Clementine
1 tsp honey/argave syrup
Small pinch of salt
Chopped dark chocolate
Handful of pomegranate seeds

Place the coconut oil in a small frying pan on a low heat and melt. Add the oats, sunflower seeds and sliced almonds to the pan and mix to coat in the oil, stir frequently until fragrant and the oats begin to harden slightly.
When the oats are almost finished toasting, place the water and milk in a saucepan with the Clementine zest, honey and salt and bring the mixture to the boil. Turn the mixture down to a simmer, add the toasted oat mixture, stir, cover, then take off the heat to let the oats absorb the liquid. This takes about 10-15 minutes but the longer you leave it the better.
Once the oats have rested and all the liquid has been absorbed spoon the porridge into a bowl, top with chopped dark chocolate, a generous helping of pomegranate seeds and a few sliced almonds.

Serves 1

Psst, remember to eat the Clementine later so it doesn’t go to waste.


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