Porridge is one of my all time favourite foods. At work, a visiting lecturer accused us of being "porridgophiles" that's how frequently we consume it. I have it for breakfast, lunch and dinner (rarely on the same days though) as it can be be so versatile. My all time favourite though has to be "Bakewell" porridge - almondy, raspberry sweetness, wrapped up in warming, satisfying oats. As with all my recipes I make this to suit my FODMAP lifestyle so if you're like me and need to treat your belly gently, or are trying to be a bit healthier and cut down on the fats, use water for the body of the porridge. However, if you are lucky and can indulge in milky of creamy goodness, swap out the water and use your favourite milk instead. This is a very simple, very quick recipe that delivers big on flavour and comfort. The following quantities makes 1 bowl.
2 handfuls of oats
1 handful of ground almonds
Enough boiling water to cover the dry ingredients
Splash of cold millk
Fresh raspberries or raspberry jam
2 drops almond essence (optional - if you love that bakewell flavour go for it, if you prefer subtler almond don't!)
1 handful flaked almonds
Place the oats and ground almonds into a bowl, cover with boiling water and microwave on high for 1 minute. (If you are a porridge purest, please feel free to cook on the hob. I only do it in the microwave to save on washing up!)
Remove from microwave and stir the mixture until it thickens and looks gloopy.
Add the splash of milk and almond essence to loosen - keep adding and mixing in until you hit the porridge consistency you prefer.
Add the raspberries or jam.
Sprinkle with flaked almonds.
Sit near a radiator or fire with a cup of tea and consume slowly.