Morning! I hope you’ve all had a lovely weekend. I certainly did! Saturday we went to see my brother to celebrate him handing in his dissertation. We went for a fancy meal and then took him back to his house. Sunday I went to manchester to meet my girly Yas for lunch and a catch up. We’ve organised a night out with one of my mates in a few weeks and I actually can’t wait! Then Sunday evening we just chilled and watched TV. Monday was a LeitchyCreates admin day, emails and to do lists and then Tuesday I was in Liverpool at a meeting! Today I’ve got another meeting, I’m going to do some flavour development and then I’m off to meet two of my friends for cocktails this evening!
So today I’m sharing a super comforting bowl of porridge. Cacao and cardamom are two of my favourite things and paired together they work wonders! Topped with creamy yoghurt, lots of seasonal fruits, seeds and more chocolate. Just dreamy. Enjoy.
Ingredients – serves one
50g rolled porridge oats
200ml oat milk
a pinch of salt
1 tbsp cacao powder
0.25 tsp cardamom
0.5 tsp vanilla extract
1 tsp maple syrup
half a pear, chopped
2 tbsp full fat live/coconut yoghurt
half a pear, diced
1 tbsp freeze dried/fresh blackberries
1 tsp toasted pistachios, chopped
1 tsp toasted sunflower seeds
1 tsp toasted pumpkin seeds
2 chocolate covered hazelnuts/1 piece of chocolate, chopped
a pinch of red berry powder to decorate – optional
Pour the porridge ingredients into a pan, place over a low to medium heat and stir until thickened.
Pour into a bowl.
Dollop the yoghurt on one side of the porridge and then scatter the fruit over the other.
Sprinkle the toasted nuts, seeds and chocolate down the center of the bowl.
Decorate by sprinkling over the red berry powder if using.