Breakfast

Raspberry and hazelnut porridge

I feel like I’ve just come to the end of an exceptionally long week after spending two days away at conference on Tuesday and Wednesday. I always find conferences tiring as there is just so much going on and lots of people to talk to. By Thursday morning I was ready for it to be the weekend, however I still had two more days of work to get through before I could kick back and chill out.

 

raspberry and hazelnut porridge

 

Now the weekend is finally here I’ve enjoyed being able to take my time over breakfast and enjoy every mouthful rather than trying to eat quickly then rush around getting ready to go out. Six weeks into my new job and I still haven’t quite settled into a proper morning routine that doesn’t involve a mad dash to get out the door yet. This is probably not helped by the fact that I am not a morning person at all and I absolutely need to sit and eat something, accompanied by a mug of green tea or black coffee (depends on my mood) before I can even think about stepping outside.

No matter what time I get up I always make sure I have something to eat and more often than not it’s oat based. On Tuesday morning when I had to get up around 5am to get an early train, I still managed to eat a couple of small flapjacks with my coffee, essential for getting me to the station on time. It also helped to compensate for the fact that I was missing my usual bowl of porridge. I cook porridge for myself most days and usually make it just with water as I don’t really like the taste of milky porridge. I then tend to add honey, some fresh or dried fruit (frozen blueberries cooked with the oats are a favourite) and a dollop of plain yoghurt. Yes I know that sounds daft that I add yoghurt if I don’t like milk in my porridge but it works for me. As well as topping my porridge with yoghurt I also quite like adding a bit of crunch by sprinkling over a spoonful of mixed seeds and a few chopped cacao nibs.

Recently I decided to start experimenting with nut milks for a bit of variety and I’ve found that hazelnut milk makes a delicious porridge especially when frozen raspberries are added to the pan. I think the nutty flavour of the milk works really well with the raspberries and makes a bowl of porridge a lot more interesting. One morning when I’d made this porridge I decided to post a quick snap on Instagram and it ended up being quite popular so I thought I’d share the recipe. As it’s only me in this house who eats porridge the quantities are just for one serving, easily multiplied though.

 

porridge3

 

Raspberry and hazelnut porridge
 
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 50g porridge oats
  • 250ml hazelnut milk - add more if you like your porridge wetter
  • 50g frozen raspberries
To serve (optional):
  • honey or maple syrup
  • plain yoghurt
  • mixed seeds
  • chopped cacao nibs
Method
  1. Add the oats, hazelnut milk and raspberries to a small saucepan, place over a medium heat and bring to the boil then reduce the heat and simmer. Stir frequently for about 5 minutes until the oats are cooked through and creamy and the raspberries have broken down to give the porridge a pretty pink colour.
  2. Serve in bowls topped with a drizzle of honey or maple syrup, a dollop of yoghurt and a sprinkling of seeds and cacao nibs if you like.

 

 

porridge2

 

More porridge inspiration

Almond porridge with pomegranate

Double chocolate and cherry porridge

Wild blackberry porridge with toasted almonds

Slow cooker oatmeal

Rhubarb porridge

Plum and cinnamon porridge

I’m linking this post up with Tasty Tuesdays and Recipe of the Week

9VwhltV recipe-of-the-week (1)

 

 

 

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  • Becca @ Amuse Your Bouche
    March 14, 2015 at 8:07 pm

    This is SO pretty – absolutely love the colour!! Definitely one to make soon 🙂
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    • Jen
      March 15, 2015 at 12:04 pm

      Having a pretty breakfast definitely makes my mornings easier 🙂

  • Stephanie
    March 14, 2015 at 9:42 pm

    I’m not usually a fan of porridge but this looks and sounds delicious x
    Stephanie recently posted…Turning ideas into blog postsMy Profile

  • Diana
    March 14, 2015 at 10:15 pm

    I love oats and porridge in general! It’s a Russian traditional to eat porridge for breakfast everyday haha I usually cook Oats with milk or water but never tried adding fruits so that’s a good idea that I must try. Also I normally prefer old fashioned oats, quick oats are okay though they’re quicker to prepare. Thank you for linking to my recipe Jen! Have a lovely weekend x
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    • Jen
      March 15, 2015 at 12:07 pm

      I do think porridge is nicer when made with proper oats rather than quick oats. I love fruit in my porridge, easy way to get a portion in 🙂

  • Rachel
    March 14, 2015 at 11:06 pm

    Great colour! I love porridge with nut milk, I mostly use a clean almond milk, ground flax and purple it up with fresh blueberries. I just can’t seem to tear myself away from sweetening it up with golden syrup though (bad habit!).
    I will definitely try it with rasps when they come in season (I don’t have a freezer), my favourite fruit on earth!
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    • Jen
      March 15, 2015 at 12:03 pm

      I like using blueberries in my porridge as well although they don’t always end up as pretty as raspberries.

  • Bintu @ Recipes From A Pantry
    March 15, 2015 at 7:50 am

    Just left this page open infront of OH with the hints about Mother’s day breakfast.
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    • Jen
      March 15, 2015 at 12:02 pm

      I hope he took the hint!

  • Jenn
    March 15, 2015 at 12:36 pm

    Love the sweet and savory combo for brekkie!
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  • Keep Calm and Fanny On
    March 15, 2015 at 12:37 pm

    Wow, looks stunning, sounds gorgeous!
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  • Kate @ Veggie Desserts
    March 15, 2015 at 3:49 pm

    Porridge is so versatile, isn’t it? I love your recipe – such flavours. And I love nut milks and coconut milk to add extra variety to my porridge as well. Yum!
    Kate @ Veggie Desserts recently posted…Naturally Green Cakes for St Patrick’s DayMy Profile

    • Jen
      March 16, 2015 at 6:40 pm

      I haven’t tried coconut milk yet, sounds like it could be good though.

  • Camilla
    March 15, 2015 at 6:42 pm

    I’ve never made any kind of fancy porridge before but this looks totally lush so maybe it’s time I took the plunge!
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    • Jen
      March 16, 2015 at 6:39 pm

      I didn’t really think of this as fancy but I guess it is a bit 🙂

  • Nayna Kanabar
    March 15, 2015 at 8:45 pm

    What a lovely combination of ingredients.I am sure the porridge must have tasted great.
    Nayna Kanabar recently posted…Mothersday Breakfast prepared with LoveMy Profile

  • Nicole Neverman
    March 15, 2015 at 9:04 pm

    This sounds like a great porridge! I love the colour 🙂 Will try this tomorrow morning!
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    • Jen
      March 16, 2015 at 6:39 pm

      Hope you like it 🙂

  • Sally - My Custard Pie
    March 16, 2015 at 5:30 am

    Glad the new job is going well. I’ve never added frozen berries to porridge – what a great idea.
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    • Jen
      March 16, 2015 at 6:38 pm

      I make this with fresh berries sometimes when they are in season but generally go for frozen as they’re cheaper 🙂

  • Elizabeth
    March 16, 2015 at 7:57 am

    Beautiful! I would love this for breakfast any day of the year – such a pretty colour!
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  • Jo of Jo's Kitchen
    March 16, 2015 at 11:18 am

    The most interesting porridge I have ever seen!
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  • kellie@foodtoglow
    March 16, 2015 at 12:28 pm

    Nut milks make for a fantastic porridge. Although I occasionally have cow’s milk in things I actually prefer a decent plant milk. I’ve even made a sesame seed milk (loads of calcium)! I hope your new work routine beds down a bit more so that you have time to eat a proper breakfast like this most days. And, I agree, conferences are quite tiring. I think it is because we are always on ‘alert’ and needing to pay rapt attention. And not much moving around to keep us perky!
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    • Jen
      March 16, 2015 at 6:37 pm

      I like the sound of sesame milk Kellie, will have to give that a try one day

  • laura
    March 16, 2015 at 1:02 pm

    I never think to add things while my porridge is cooking – only after! Must experiment a little as this looks lovely 🙂

  • Emma @ Supper in the Suburbs
    March 16, 2015 at 1:38 pm

    This looks so much more interesting than your usual bowl of porridge in the mornings! I particularly love the addition of seeds. I think I’ll be taking a leaf out of your book!
    Emma @ Supper in the Suburbs recently posted…Fresh Fruit Cream CakeMy Profile

    • Jen
      March 16, 2015 at 6:36 pm

      Thanks Emma, I think adding seeds to the porridge is an easy way to get a little extra goodness in 🙂

  • Jess @ Along Came Cherry
    March 16, 2015 at 4:55 pm

    Yum! I love porridge and eat it every morning at the moment but keep having the same thing on it so will be nice to try some different flavours x
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    • Jen
      March 16, 2015 at 6:35 pm

      I like to try and vary my porridge to keep life interesting 🙂

  • Lucy @ BakingQueen74
    March 16, 2015 at 6:31 pm

    this is the loveliest porridge I’ve seen in a long time! My daughters would love this with the pink from the raspberries. Thanks for the recipe!
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    • Jen
      March 16, 2015 at 6:34 pm

      Thanks Lucy, I’m not a big pink fan but I love how raspberries can transform porridge into something nice to look at 🙂

  • Laura @ KneadWhine
    March 16, 2015 at 6:31 pm

    This is so beautiful! My son (4) loves porridge and I can see this working quite well for my daughter (6 months) if I can work out how to turn it into porridge fingers for her. Pinning for future reference!
    Laura @ KneadWhine recently posted…Five great foods to start baby led weaning withMy Profile

    • Jen
      March 16, 2015 at 6:33 pm

      I’ve never heard of porridge fingers so can’t advise I’m afraid!

  • Rebecca U
    March 17, 2015 at 10:35 am

    I love porridge and have it most mornings. This sounds so good though – must try it! #tastytuesday
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  • HonestMum
    March 21, 2015 at 1:36 pm

    How stunning?! Thanks for linking up to #tastytuesdays x

  • Fiver Feeds
    March 30, 2015 at 3:37 pm

    Raspberry & Hazelnut, perfect combination 🙂

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