Cooking the oats with apricot adds a sweet, fruity flavour to this porridge. Top with almond butter, more apricots or even dark chocolate for a seriously comforting breakfast.
Created by our friends Clean Supper Club.
40g Mornflake Scottish Jumbo oats
250ml unsweetened almond milk
¼ tsp almond extract
Small handful of toasted almond flakes or chopped almonds
Weigh out the oats into a saucepan and pour over the almond milk. Add 1 sliced apricot and the almond extract then stir through the oats – for a creamier porridge leave to soak for 20 minutes before cooking. Gently heat the porridge, stirring regularly until the oats are soft and creamy.
Spoon into a bowl and top with sliced apricot, chopped almonds, toasted almond flakes, a teaspoon of almond butter and a scattering of dark chocolate.