Morning guys! I think this is the best summer we’ve had in years. The weather is just stunning!!
So last weekend, I actually put alllllll my work away and just chilled out! Very rare! I normally take weekends ‘off’ but I’ll still spend a morning or an evening working but this I didn’t at all. Saturday morning I reorganised my room and had a good old clean which was probably more satisfying than it should’ve been haha! Then I did some cooking before chilling out all afternoon in the garden, reading my book, listening to podcasts and eating ice cream sundaes! Then Sunday Me and my Mum went on a lovely walk down the side of a river and then sat on a hillside and had a good old picnic. We then went back home for another ice cream sundae and some more reading. I also did some non work related baking, I made some low sugar banana bread for snacks and puddings and breakfast on the go. I like to make a load and shove it in the freezer for something to go to when I don’t have time. I also made my Mum and I a beautiful al fresco tea from the gorgeous Green Kitchen Stories at home book and chilled out in the sun and had a good old natter. A super relaxed and much needed weekend off. This week is going to be hectic but I’m going to take everyday as it comes and make sure I have me time and down time so I don’t get too overwhelmed like I did at the end of last. It takes time to learn to step back but I’m working on it as it’s so important.
So Today I’m sharing one of my new favourite porridge recipes. After getting back from Copenhagen and experiencing Hygge and eating lots of delicious porridge, It’s become my new favourite breakfast option and I’m loving experimenting with various compotes. This one sounds a little strange but it’s honestly magical, paired with creamy yoghurt and the crunch and depth of flavour from the almonds and nibs, perfect. Enjoy.
Ingredients – serves one
50g fresh blueberries
0.12 tsp dried fennel seeds
1 tsp maple syrup
25g rolled porridge oats
25g rolled jumbo oats
200ml cashew milk
a pinch of salt
2 tbsp full fat live yoghurt/dairy free yoghurt
1 tbsp roasted almond flakes
1 tsp cacao nibs
Pop the bluebrries and fennel seeds in a small pan with a thin layer of water to cover the bottom.
Pop the pan over a low to medium heat, bring to the boil and then a medium simmer until thick – mash the blueberries with a fork when they are soft. Keep a close eye as it will thicken fast.
Meanwhile, pop the oats, milk and salt in another pan over a low heat.
Stir constantly until thickened.
Pour the porridge into a bowl.
Pour the thickened blueberry compote on one side and dollop the yoghurt on the other.
Scatter the almonds and nibs diagonally down the middle and serve.