Main Course
Creamy Porridge with Biscoff & Raspberries
Creamy, sweet, biscuity and just delicious
Ingredients
- Ingredients
- 400 mls low fat milk
- 100 mls water
- 200 mls water for soaking
- 120 g jumbo rolled oats
- 1 tsp vanilla bean paste
- Pinch salt
- 250 g punnet raspberries
- 4 small tsps biscoff spread
Method
- Method
- Soak the oats overnight in 200mls water.
- The next morning, pop the oats into a saucepan over a low to medium heat. Add the milk and vanilla bean paste and continually stir for about 5-7 minutes until creamy and soft. Loosen the porridge mixture with some water. Finish with a pinch of salt.
- Spoon into warm bowl, top with a dollop of raspberry jam or raspberry chia jam, a big handful of fresh raspberries and a little drizzle of biscoff spread. I love to heat it in the microwave for 15 seconds to loosen it up a little. If you are feeling extra indulgent, garnish with a a little lotus biscuit.
- Enjoy.
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