Blackberry & white chocolate porridge topper
- Ailsa Burt
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
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Swap your regular porridge topping with this blackberry, mixed seed and white chocolate recipe. It's sure to prove a hit with the whole family for breakfast
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g blackberries
-
1 lemon
juiced
-
100g caster sugar
-
100g white chocolate
roughly chopped
-
4 tbsp mixed seeds
For the porridge
- 200g porridge oats
- 400ml milk
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Nutrition: Per serving
-
kcal572
-
fat19g
-
saturates8g
-
carbs82g
-
sugars47g
-
fibre8g
high
-
protein14g
-
salt0.2g
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Method
-
step 1
Tip the blackberries, lemon juice, sugar and 1 tbsp water into a saucepan. Bring to a simmer over a medium heat. Cook for 5-6 mins until the blackberries have softened and broken down slightly, then remove from the heat. Set aside. Once cool, will keep chilled in an airtight container for up to five days.
-
step 2
Meanwhile, make the porridge. Tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner. The more you stir, the creamier it will become. Stir in the white chocolate until it has completely melted.
-
step 3
Spoon the porridge into bowls and swirl through the blackberry mixture, then scatter over the seeds.
Recipe from Good Food magazine, September 2024
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