Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Creamy vanilla porridge with blueberries, pumpkin seeds, and a light maple finish.
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Ingredients
saucepan, frying pan, knife, chopping board
Method
Chop the blueberries; keep a few pieces back for topping. Measure the oats, semi-skimmed milk, pumpkin seeds, and vanilla extract.
Put the oats, semi-skimmed milk, vanilla extract, and a pinch of salt in a saucepan. Bring to a gentle bubble, then simmer for 5 to 6 minutes, stirring often, until creamy.
Contains
Milk
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Stir most of the blueberries into the porridge and cook for 2 minutes until softened but still textured. Add a splash more semi-skimmed milk if needed.
Toast the pumpkin seeds in a dry frying pan for 2 to 3 minutes until fragrant, shaking the pan so the edges colour evenly.
Spoon into bowls, ripple over maple syrup, add the reserved blueberries, scatter with toasted pumpkin seeds, and serve with yoghurt if using.
