Miso Mango Compote Porridge

Morning guys!! So this weekend was lovely (mostly) and just what I needed!

On Saturday I headed off to London on a 7am train with my breakfast to go (cardamom and blueberry porridge with honeyed walnut and tahini butter, yoghurt  and toasted seeds) and my favourite artists playing through my headphones. I first went to go meet my old best friend who moved down to London when we went to sixth form and we haven’t really spoke since. We both got ill and we both lost contact but now I’m so happy and grateful she is back in my life. It was so easy, I felt so comfortable, she gets me and we got on so well. Super excited to see her again in two weeks because are catch up got cut short as I had to get to MissFits boy confidence event. The event was probably made up of around 40 young women. Missfits were sponsoring the event and Sophie Leah, Tally rye, Tessa Seward, Rhiannon Lambert, Laura from Phelanwell, Becki Rabin and Tara Adlestone from Missfits were the wonderful ladies sharing there journey to body confidence and tips and tricks for body positivity. I learnt new things, I found it so fascinating and inspirational that ladies were sharing their experiences openly as I know that will have been so hard. I also felt very grateful to have such a supportive and positive community and group around me. It was lovely to catch up with Gemma and Michelle (and try Michelle’s amazing brownies) and also to catch up with Lavinia and hear about how she’s bossing the world of vegan sprinkles! After the event I went to Planet Organic to buy myself some birthday and holiday supplies and also to see the wonderful Celine for a natter and an ice cream.

Sunday was pretty chilled! I had a bit of a stressful morning but in the afternoon, I made the most of the sun, enjoyed tea in the garden and went on a lovely, peaceful sunset walk with my Mum and then snuggled on the sofa and ate ice cream sundaes! Perfect.

This week I’m back to business and developing for LeitchyCreates.

Today I’m sharing one of my many new porridge creations. I know its summer and I should be on the smoothie, overnight oat and chia waggon but ever since Copenhagen, I just can’t get enough of porridge! Here’s my mixed grain creamy coconut porridge topped with a lush miso mango compote (try the leftovers with sesame and tamari tuna steak) full fat yoghurt but coconut yoghurt would be lush too and toasted nuts, coconut and cacao nibs.

Enjoy my Leitchy Tribe xx

Ingredients – serves one with leftover compote

Compote –

235g (chopped weight) mango, diced

0.5 tbsp dark brown rice miso

a splash of water

1 tbsp maple syrup

Porridge –

15g rolled porridge oats

15g rolled jumbo oats

20g barley flakes

1 tbsp coconut milk powder

200ml oat milk

a pinch of salt

Toppings –

2 tbsp full fat live yoghurt/Vanilla coconut yoghurt

2 – 3 tbsp of the miso compote

1 tbsp chopped cashews, roasted

0.5 tbsp toasted coconut flakes

1 tsp raw cacao nibs

Method

Pop the compote ingredients in a small pan. Bring to the boil and then a medium simmer for 15 minutes or until soft and pureed with a few lumps of a mango still in.

Meanwhile, pour the porridge ingredients into another small pan and stir over a low heat until thickened. Pour into a bowl.

Dollop the compote on one side of the porridge and the yoghurt on the other.

Scatter the toasted  nuts, coconut and nibs down the centre of the compote and yoghurt in a diagonal across the bowl.

Enjoy,

Leitchy xx

Blueberry and Fennel Compote Porridge

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

​Compote –

50g fresh blueberries

0.12 tsp dried fennel seeds

1 tsp maple syrup

​Porridge –

25g rolled porridge oats

25g rolled jumbo oats

200ml cashew milk

a pinch of salt

​Toppings –

2 tbsp full fat live yoghurt/dairy free yoghurt

1 tbsp roasted almond flakes

1 tsp cacao nibs

Method

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.

Dig in!!!

Enjoy,

Leitchy xx