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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Porridge drizzled with yogurt & honey
Perfect porridge
A star rating of 3.8 out of 5.103 ratings

Learn how to make porridge on the hob and in the microwave using our easy recipe. Serve with a dollop Greek yogurt and honey for the perfect breakfast.

Tropical breakfast smoothie
Tropical breakfast smoothie
A star rating of 4.4 out of 5.19 ratings

Start your day with this fruity blend of passion fruits, mango, orange and banana. It's a good source of vitamin C and provides 1 of your 5-a-day, too

Nutrition: per serving

  • kcal293
  • fat15g
  • saturates2g
  • carbs25g
  • sugars12g
  • fibre5g
  • protein10g
  • salt0.1g
    low
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.

  • step 2

    Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.

RECIPE TIPS
APPLE, BLACKBERRY & WALNUT TOPPING

Heat the juice and zest ½ lemon and 1 tbsp caster sugar in a small saucepan for a few mins until syrupy. Peel, core and cube 2 eating apples and add to the pan along with 150g blackberries, and 1 tsp cinnamon. Cook on a high heat until the berries begin to burst and compote thickens slightly. Can be served hot or cold with 75g walnut pieces.

MANGO, LYCHEE & COCONUT TOPPING

Peel and roughly slice 1 ripe mango and layer in a bowl with 400g drained and quartered canned lychees. Top the fruit with the juice and zest ½ lime, 100ml coconut water and 4 tbsp desiccated coconut. Spoon over your porridge, adding any juices from the bowl and drizzling with agave syrup to sweeten, if you like.

BANANA, CHOCOLATE & PEANUT BUTTER TOPPING

Break up 100g dark (70% cocoa) chocolate into little chunks. Add to a bowl with 2 large (or 3 small) ripe sliced bananas, 3 tbsp peanut butter, 50g soft brown sugar, ½ tsp ground cloves and a pinch of salt. Mix briefly before spooning over your porridge.

MOROCCAN ORANGE, ALMOND & ROSE TOPPING

Segment 2 large (or 3 small) oranges and add to a bowl with 50g icing sugar, ½ tsp rose water and ½ tsp vanilla extract. Keeps for 1 week. Stir though 100g toasted flaked almonds before using to top your porridge.

Recipe from Good Food magazine, March 2013

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Overall rating

A star rating of 4.5 out of 5.2 ratings

Bridget2019

A star rating of 4 out of 5.

This is really tasty, although I had it with fruit and yoghurt, not with porridge. I found though that baking for 35 minutes would have been far too long as it nearly burnt with 20. And next time I think I'll try pecans or macadamia instead of hazelnuts.

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