Porridge Power Bowl with Raspberries
Start your day the fruity way with this bowl.
Porridge with Cinnamon, Cardamom, Blueberries, and Basil
A warm, aromatic bowl of porridge infused with cinnamon and cardamom, topped with juicy blueberries and fresh basil for a beautifully unexpected twist
Cooking time: 1 hour
Difficulty level: 1 of 5
Porridge
| Ingredients (4 servings) | ||
|---|---|---|
| 160 | g | Oat flakes |
| 600 | ml | Milk |
| 2 | tablespoon(s) | Sugar |
| 1 | teaspoon(s) | Cinnamon, ground |
| Seeds from 4 cardamom pods | ||
| Thai basil to garnish | ||
Roasted berry sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Wild blueberries, fresh or frozen |
| 50 | g | Sugar |
| Juice of 1/2 a lemon | ||
Cashews
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Cashew nuts |
| 3 | tablespoon(s) | Honey |
| 20 | g | Butter |
| 1 | pinch | Salt |
| 1/2 | teaspoon(s) | Cinnamon, ground |
Preparation:
-
Preheat the oven to 180°C.
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In a small saucepan, gently heat the butter and honey until the butter has melted and the mixture is well combined. Stir in the cinnamon and salt. Place the nuts in a bowl, pour over the butter mixture, and toss well to coat evenly. Spread the nuts in a single layer on a baking tray lined with parchment paper and bake for about 18 minutes, shaking the tray every 6 minutes and turning the nuts as needed to ensure even roasting. Remove from the oven and allow to cool completely.
-
In a saucepan, gently heat the berries with sugar and lemon juice until thickened to your desired consistency. Set aside.
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In another pot, bring the oats, milk, sugar, and spices to a gentle boil, stirring occasionally. Reduce the heat and bring to a simmer, stirring regularly, until the porridge turns creamy.
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Serve the porridge warm, topped with the spiced berries, roasted nuts, and fresh Thai basil.
