Delicious, Slightly Spiced and Sweet Porridges – Perfect for Weekend Breakfasts
Every Friday, Sofia Wood shares cooking ideas on Make it last. This week she tempts us with warm and comforting autumn weekend breakfasts.
As we’re slowly easing into chillier autumn mornings, warm and comforting breakfasts become more appealing. These delicious, slightly spiced and sweet porridges are worth every extra minute they take to prepare—perfect for weekend breakfasts or even lunch. I’ve made all these recipes with almond milk, but you can substitute it with cow milk, or any other type of milk you prefer.
Baked Apple Porridge with Peanut Butter Maple Cream
Oh. My. If you’re only trying one recipe this week, this is the one. Fully addictive, it’s like the perfect marriage of a filling, healthy breakfast and the best of desserts.
4 small tart apples (typical Swedish autumn apples)
2 deciliter oats
3 milliliters cinnamon
2 milliliters cardamom
1 milliliter real vanilla powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 deciliter walnuts + extra nuts for topping
4 deciliters coconut milk
3,5 deciliters almond milk
1,25 deciliters maple syrup
1 teaspoon raw coconut oil + extra for greasing
2 tablespoons peanut butter
4 tablespoons almond milk
1 tablespoon maple syrup
A pinch of sea salt
A pinch of vanilla powder
Preheat your oven to 190°C and grease a small-ish ovenproof dish with coconut oil.
Take a large mixing bowl, grate three of the apples and mix with oats, cinnamon, cardamon, vanilla powder, baking powder, salt and walnuts. Mix well, then transfer to baking dish.
Whisk together coconut milk, almond milk, maple syrup and the zest and juice of half a lemon. Gently pour over oat and apple mixture.
Thinly slice the last of the apples, and rub with the remaining half of the lemon, to stop the apple from browning.
Carefully arrange apples over porridge and drizzle with a tiny bit of extra maple syrup. Dot the top of the oatmeal with coconut oil.
Bake for 30-40 minutes or until porridge is golden brown and the liquid is absorbed.
While the porridge is baking, whisk together peanut butter, almond milk, maple syrup, salt and vanilla.
Serve the baked porridge warm with a drizzle of the peanut butter maple cream and a few extra nuts scattered on top.
Yoghurt Steel Cut Oats with Figs and Ginger Syrup
Have you tried mixing yoghurt into porridge? It gives the porridge a whole new light, yet creamy, texture. If you don’t have steel cut oats at hand, regular oats will work as well.
1 deciliter steel cut oats
1,5 deciliters water
1,5 deciliters almond milk
A pinch of salt
A large pinch of vanilla powder
1 deciliter thick natural yoghurt, Greek or Turkish
4 large slices of fresh ginger root
1 deciliter raw sugar
1 deciliter water
2 fresh figs
Start with preparing the ginger syrup. Thinly julienne the ginger, slicing it into fine stripes. Transfer to a small pot and mix with raw sugar and water. Bring to a boil while stirring, then let simmer until the syrup is fragrant and thickened, about 15 minutes. Set aside and let cool slightly.
Mix oats, water, almond milk, salt and vanilla powder in a pan and bring to a boil. Lower the heat and let it simmer carefully for 6-8 minutes, stirring often. Let the porridge cool slightly before whisking in yoghurt until it’s fluffy and light. Serve with fresh figs and ginger syrup pored on top.
Cardamom Semolina with Honey Caramelized Pears
Semolina porridge is such a lovely childhood memory for me, here accompanied with sweet, caramelized honey pears.
4 deciliters almond milk + extra for serving
4 tablespoons semolina
A pinch of sea salt
4 whole cardamom pods
1 1/2 tablespoons coconut oil
1/2 deciliters honey
Melt butter over medium heat in a small pan. Cut pears in halves and place them cut side down in the pan. Let brown for a few minutes then turn over. Fry for a couple of minutes to let the pear caramelize naturally. Pour over honey and let simmer over low heat for a few minutes while starting the semolina porridge.
Bring almond milk, salt and cardamom pods to a boil in a small pan. Whisk in semolina and let simmer gently, stirring often for 4 minutes. Set aside and discard the whole cardamom pods.
Serve semolina porridge with pears, warm honey and a tiny bit of extra almond milk.
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