Tuesday, 27 January 2015

Perfect porridge recipes for #BreakfastWeek


Goldilocks may have had pretty poor form in terms of breaking and entering the Three Bears' house, but she did get one thing right : a lovely bowl of porridge is a great way to start the day. In honour of Breakfast Week this week, Lyle's sent me through some beautifully gooey golden syrup in a special breakfast bottle, perfectly designed for drizzling on pancakes or porridge with no mess, as well as a bottle of pancake syrup. Creamy porridge with lashings of golden syrup is already a little piece of heaven in a bowl, but they also provided some totally tantalising recipes for getting a bit more creative. Which one takes your fancy?


Porridge with pomegranate, blueberries and blackberries


Serves: 1
Prep time: 5 minutes
Cooking time: 1 minute

for the porridge
40g (1½oz) organic oats
275ml (10floz) milk or milk & water

for the topping
1 rounded tbsp natural yoghurt
1 tbsp pomegranate seeds
25g (1oz) blueberries
25g (1oz) blackberries
Lyle’s Golden Syrup, to serve

Combine the oats and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth. Leave to stand for 1 minute before transferring to a bowl.

Top the porridge with the yoghurt, then scatter over the pomegranate seeds, blueberries and blackberries and serve with Lyle’s Golden Syrup.


Porridge with blueberries and hazelnuts


Serves: 1
Prep time: 5 minutes
Cooking time: 2-3 minutes

for the topping
10g (½oz) blanched hazelnuts
50g (2oz) blueberries
1 heaped tsp mixed seeds - sunflower, pumpkin, linseed, hemp & sesame
LYLE’S GOLDEN SYRUP, to serve

for the porridge
40g (1½oz) porridge oats
275ml (10floz) milk or milk & water

Put the hazelnuts in a small non-stick frying pan over a moderate heat and fry for 1-2 minutes until lightly toasted. Cool and roughly chop.

Combine the oats and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth. Leave to stand for 1 minute before transferring to a bowl.

Top the porridge with the blueberries, hazelnuts and seeds and serve with LYLE’S GOLDEN SYRUP.


Toffee apple porridge


Serves: 1
Prep time: 5 minutes
Cooking time: 8-11 minutes

for the topping
10g (½oz) unsalted butter
1 red or green dessert apple, peeled, quartered, cored & roughly chopped
20g (¾oz) pecan or walnut pieces
1 tbsp Lyle’s Golden Syrup + extra to serve
squeeze of lemon juice

for the porridge
40g (1½oz) organic oats
275ml (10floz) milk or milk & water

Melt the butter in a small non-stick frying pan over a low heat, add the apple and cook for 6-8 minutes, stirring from time to time, until golden and tender. Add the pecans or walnuts, the Lyle’s Golden Syrup and the lemon juice cook for a further 1-2 minutes until syrupy.

Combine the oats, water and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth. Leave to stand for 1 minute before transferring to a bowl.

Top the porridge with the toffee apple mixture and serve with Lyle’s Golden Syrup.


Porridge with strawberries


Serves: 1
Prep time: 5 minutes
Cooking time: 1 minute

for the porridge
40g (1½oz) organic oats
275ml (10floz) milk or milk & water

for the topping
50g (2oz) strawberries, hulled & roughly chopped
cocoa, for dusting
Lyle’s Golden Syrup, to serve

Combine the oats and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth. Leave to stand for 1 minute before transferring to a serving bowl.

Top the porridge with the strawberries, lightly dust with cocoa and serve with Lyle’s Golden Syrup.

Disclosure : Recipes courtesy of Lyle's, who also provided some golden syrup to try them out.

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