Ingredients
- 120g porridge oats
- 840ml water
- 100g flaked almonds
- 4 tbsp heather honey
How to make it
-
It is best to soak the oats beforehand as the water softens and bloats
the oats, so if you have time put the oats in the pan and add half of
the water and leave to sit for as long as you can
-
When ready to cook the oats, add the remaining water and put the pan on a medium heat.
-
Bring to the boil and reduce the heat and simmer for 6 minutes stirring occasionally
-
Meanwhile, scatter the flaked almonds onto a baking sheet and place
under a medium grill for 1 to 2 minutes until golden and set aside
-
Meanwhile, check the porridge
-
Once the porridge has reached its desired consistency serve into
bowls, top with a generous tablespoon of honey, sprinkle with some
almonds and serve immediately
Nick says "If you do fancy a hot breakfast a hearty bowl of porridge
will give you a good slow release of carbohydrate to power you through
the morning, not to mention being good for the heart. There's that
ongoing debate on the correct way to serve it- salt or sweet? It's all
down to personal preference. My wife Holly has sugar; Nadine, my PA
swears by a sprinkle of salt and some ice-cold milk. Me? I need a drop
of heather honey and some crunchy toasted almonds. And then add whatever
takes your fancy!"