What better breakfast to tuck into on a chilly January (nearly February now actually) morning that a warming, cosy bowl of porridge! Porridge is pretty much my go-to winter breakfast option and is something that I just don’t think I’ll ever get tired of! I love porridge bowls at any time of day and the flavour and topping combinations are just never ending! There really is a porridge recipe for just about any occasion!
This is just my ideal flavour combination to be honest: smooth, creamy, nutty porridge with a fresh, vibrant berry zing! I love making these berry compote style toppings for oats, pancakes, cakes or just to have with yoghurt really. They’re super tasty and take a mere few minutes to throw together! They’re also a great way to pack in lots of vitamins and you can also use frozen berries to make them, which is often a fair bit cheaper. I love to stock up on big bags of frozen berries during the winter months because It cab be pretty expensive to buy lots of fresh berries here in the UK. That’s not to say that I don’t do it at all.. because I do, I love them! However, I tend to save them more for yoghurt bowls and toppings. I’ve been trying to incorporate lots of berries (and just fruits and veggies in general) into my diet recently because I’ve been really unwell for the past couple of weeks.. so I’m hoping that it might help!
Right, what else do I have to tell you guys about? Lets start with the fact that I can’t believe that we’re almost into February already?! Thats right… we’ve pretty much already had one month of 2018. Like, a whole 30 days! it feels like only yesterday that I was rushing around preparing for Christmas or getting ready for New Years Eve! January has been a little quieter than December (which was CRAZY) because I wanted to give myself a little more chill time this month, but I still feel like we’ve whizzed through an incredible amount of recipes over the past month! I’ve just been sat here editing lots of recent recipe images and I’m really surprised as to how many recipes there are! I feel like lots of it has blurred into one and I forget just how much we’ve been working on! I do quite like being buys though and as you know, I absolutely love what I do, I can’t imagine doing any other job!
I might be going off on a bit of a tangent here.. but, speaking of jobs, there was something that I just quickly wanted to touch on. We spend such a large portion of our time at work and therefore, understandably, it does consume a large part of our lives and also our thoughts. Just because you’re not actually at work doesn’t mean that your mind won’t be thinking about it and if you work from home like I do, then it can be rather hard to create a good work/life balance and enjoy proper time where you switch off and relax. I honestly think that it’s so important to enjoy your work and feel passionately about your career. Of course, I can only really speak for myself here, but I know that if I didn’t enjoy what I do, I would find it quite difficult to always perform at 110% and stay motivated. I love that my work means more to me than just working to earn an income and is something that I actually enjoy spending my time doing. Yes, there are both positive and negative aspects to pretty much every job and it’s likely that there will be jobs that you don’t enjoy so much.. but I think it’s important to be happy in work for the most part of it. If you’re really unhappy, then maybe this is something to think about. You don’t have to be and I believe that people can achieve something if they truly put their mind to it!
Erm.. anyway, sorry if you found my little careers chat a bit boring. Here is the recipe for a delicious creamy, fruity porridge bowl recipe that I hope you guys are going to love!
Raspberry & Cashew Porridge
- 1 cup oats
- 1 cup water
- 2 cups almond milk
- Dash vanilla extract
- Tbsp smooth cashew butter
- 100 g fresh raspberries
- Tsp arctic berries powder
- Tsp maple syrup
- In a saucepan, combine the oats, water and half of the milk and heat over a low-medium heat. Once the oats have started to thicken, continue to stir and add the rest of the milk.
- Stir through the cashew butter and vanilla and allow to finish cooking over a low heat.
- Meanwhile, heat the raspberries in another pan over a medium heat until melted.
- Stir in the maple syrup and arctic berry powder until well combined.
- Serve the oats with your favourite toppings and add a good spoonful of the melted raspberry mix.