Rich in nutrients and protein, oats are regularly hailed as a superfood. It’s why porridge, once the epitome of austerity breakfasts, is finding favour with the health-conscious Instagram generation.
For an extra hit of healthy oats, try swapping water or milk for dairy-free Oatly Enriched Oat Drink, says James Durrant, who honed his skills under Gordon Ramsay before becoming head chef of the Michelin-listed Plough Inn in Longparish.
The Great British Menu-winning chef might be famed for dishes executed with finesse and technical ability but, as this medley of toasted oats, bananas, and blueberries proves, he also understands the enduring appeal of a simple-to-prepare classic.
Toasted porridge served with bananas, blueberries and maple syrup
Serves 4
250g porridge oats
750ml Oatly Enriched Oat Drink
25g soft brown sugar
2 bananas, sliced
1 punnet blueberries
3 tbsp of toasted pecan nuts
4 tbsp maple syrup
Pinch of salt
Preheat oven to 180C/350F/gas mark 4.
Place the oats on a baking tray and toast in the oven, stirring occasionally, for 8-10 minutes until dark brown but not burned.
Transfer 200g of the oats to a pan. Add the Oatly Enriched Oat Drink, brown sugar and a pinch of salt.
Over a high heat, bring to the boil, then reduce the heat and simmer, stirring constantly for 5-6 minutes until the porridge is rich and creamy.
Spoon the porridge into bowls and evenly top with sliced bananas and blueberries.
Sprinkle over the remaining toasted oats and pecan nuts, drizzle with syrup and serve.
