It is easy to get into a rut with breakfast especially when you lead a busy life, or even just cant be bothered to put effort when you can just pick up some porridge from pret. This recipe is so simple and equally mouthwatering which is probably the only reason I gave it a go in the first place. I made this recipe from the Hemsley and Hemsley cook book and it lasted me for several breakfasts and ended up sharing the rest as little snack pots with my colleagues at work. This recipe is open for interpretation, and just a reminder this recipe is  credited to the incredible Hemsley sisters.. I just enjoyed it so much, I wanted to share it with you 😊

This quick and easy porridge makes a warming wholefood breakfast that’s completely satisfying whatever the time of year, not to mention a really good stop-gap snack, according to our recipe-testing friends. Just add your favorite fruits, nuts or seeds. We include a few table [taespoons of almond butter for a delicious nutty flavour, and a spoonful of butter or coconut oil for extra protein and fat, making the porridge rich and creamy.

play around with the flavours, adding vanilla extract or lemon juice, a burst of blueberries for a summer option, or grated apple in the winter months. Try ground cardamom or nutmeg in place of the cinnamon, or grate in some fresh ginger for a spice hit. You can also save leftovers for your supper later in the day-add to soups or serve as a mash on the side. I personally just used blueberries, pip and nut butter and a dollop of coconut yogurt.

BUTTERNUT AND ALMOND BUTTER PORRIDGE

SERVES 4

 

• 50 g cooked butternut squash [about 1 small squash-see tip for cooking) 125ml water
• 2-3 tablespoons almond butter
• 1.5 teaspoons ground cinnamon. plus, extra for sprinkling A small pinch of sea salt 1-2 teaspoons vanilla extract or Lemon juice [optional]
• 1-2 tablespoons butter or coconut oil, to serve

 

TOPPING IDEAS

1 handful of Blueberries, Grated apple or apple spirals

A dollop of coconut yoghurt or full- fat probiotic yoghurt

Place the cooked butternut squash in a small saucepan, turn the heat to medium and add the water if needed

[ Stir the squash, mashing it with a wooden spoon, until fully heated through.]

2 Add the almond butter, cinnamon, salt and vanilla extract or lemon juice [if using] and stir until smooth.

3 Serve with a curl of butter or coconut oil per bowl, a sprinkle of cinnamon and any desired toppings.

 

TIP

To cook squash, roast it whole at fan 180  · C/Gas mark 6 for30-40 minutes until a knife slides in easily, then scoop out the flesh [discarding the seeds]. Alternatively, steam peeted, deseeded and cubed squash for about

20 minutes until soft. lf steaming the squash, you’ll need to add less water when making the porridge. }

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