This porridge bowl has been my most reliable breakfast meal of late. Well, besides a sudden obsession with tahini, but that’s another story.
As the cooler weather comes creeping in my cravings become rather cliche. That’s cool, I am quite happy to conform. I trust us porridge eaters are on to a good thing. Toast has been popping up on my menu more frequently and I do still fancy pancakes, particularly Autumn flavoured ones. But really, it’s porridge, always and intensely in Autumn.
What type of porridge, you might ask? Creamy, milky porridge. Classic bowls, simply assembled with oats, milk and water, no embellishment. Well, maybe a little decoration with these crunchy honey and cardamom toasted nuts and seeds…
I favour almonds, walnuts and brazil nuts from both a nutrition and taste perspective, so that is what I tend to have on hand. This recipe takes the nuts to a new, dreamy level and requires only a little foresight in terms of when to add which ingredient to the pan in order to avoid burning.
That’s all there is to my porridge with crunchy honey and cardamom toasted nuts and seeds. It may sound fancy but really it’s very simple and terribly comforting. The way porridge should be. Always and intensely in Autumn.
Porridge with Crunchy Honey and Cardamom Toasted Nuts and Seeds
1/3 cup Rolled Oats and 1 tablespoon Steel Cut Oats (or a straight 1/3-1/2 cup rolled oats, depending on your preference, cupboard situation and hunger level)
2/3 cup Full Cream Milk, plus extra for drizzling
1/3 cup Water
1 tablespoon Almonds (or a mix of other nuts, such as walnuts), roughly chopped
1 tablespoon Sunflower Seeds and Pepitas
1-2 dried Figs, chopped
1 tablespoon Honey
1/4 teaspoon ground Cardamom
A pinch of ground Cinnamon
A sprinkle of Sea Salt
1. In a small heavy based saucepan, soak your oats in the milk for at least 15 minutes (30 minutes or even longer is desirable, allowing for creamier porridge)
2. Add some water and cook your porridge over low-medium heat for ~20 minutes. Let the oats bubble away, adding more water as required to encourage soft, creamy oats and stirring every now and then to ensure they don’t stick to the bottom too much.
3. Meanwhile, heat a non-stick pan over low heat and gently toast your almonds for a few minutes until they start to turn golden. Add your sunflower seeds and toast for another minute or so until they begin to brown, before finally adding the pepitas and toasting until everything is golden and toasty. Add the honey, chopped fig, cinnamon and cardamom and turn the heat off but leave the pan on the stove. Let it all sizzle down and stir to ensure everything is covered in a shiny honey coat. Pour onto a piece of baking paper, sprinkle with a little sea salt (as per your preference, you can skip this step if you like) and spread the nuts and seeds out so it’s not all piled on top of each other. Allow it to cool and harden and get all crunchy and dreamy while the porridge finishes cooking.
4. Serve the porridge in a bowl, top with the honey and cardamom toasted nuts and seeds and fig and add a generous glug of milk. Morning comfort.
What did you have for breakfast today?