FOR THE PORRIDGE:
- 100g rolled oats, soaked in 250ml water for at least 30 minutes
- 250ml unsweetened almond milk
- ¼ teaspoon sea salt
FOR THE BLUEBERRY COMPOTE:
- 250g blueberries
- 1 tablespoon maple syrup
- Squeeze of lemon juice
- 2 tablespoons mixed seeds, such as flaxseeds, pumpkin seeds, sunflower seeds
- Few strawberries, sliced
- 2 tablespoons coconut flakes
- 2 tablespoons Almond Butter from a jar or homemade
- 2 tablespoons amaranth (optional)
As the berry season begins and our Market Garden flourishes with an abundance of delicious organic ingredients, we turn to our good friend Alex Hely Hutchinson, founder of 26 Grains for some summer porridge inspiration. We think this recipe would also be delicious with seasonal strawberries; visit us at the farm on one of our Pick your own dates.
‘When we opened the shop in June 2015, this blueberry porridge was one of the first on the menu and it was an instant hit. It’s a firm favourite when the berry season is underway. There is something so delicious when blueberries and maple come together. The sweet and sour berry and dark treacle syrup paired with creamy, salted oats makes this such a moreish breakfast.’
First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside.
Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.
Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.
Recipe taken from the cookbook ’26 GRAINS’ by Alex Hely-Hutchinson. The book is published by Square Peg and is available in our farmshops.