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Hazelnut and Cherry Blossom Porridge with Homemade Granola

Hazelnut and Cherry Blossom Porridge with Homemade Granola

The floral, almondy flavours of foraged cherry blossom and meadowsweet combined with hazelnuts, dried cherries and crunchy, spiced granola make a rather special porridge, created by forager Wild Feast. Start the cherry blossom syrup at least 24 hours ahead – it makes a delicious drizzle.

Cooking Time 10 minutes (plus making the syrup)
Skill Level Medium
Serves 1


For the porridge

40g Mornflake Organic Superfast Oats

285ml of hemp (or other) milk

1-2 tsp cherry blossom syrup (or maple syrup)

1.5 tsp dried meadowsweet flowers or vanilla paste

1 tbsp ground hazelnuts

1 tbsp dried cherries

Zest of ¼ of an orange

Pinch of salt


For the granola

1.5 tbsp chopped hazelnuts

1 tbsp Mornflake Superfast Organic Oats

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

½ tbsp rapeseed oil

½ tbsp cherry blossom syrup (or maple syrup)

½ tsp ground hogweed seeds (in the celery family), or ¼ tsp cinnamon and ¼ tsp ground ginger


For the cherry blossom syrup (optional)

Small handful fresh, washed cherry blossoms, stalks removed

500g granulated sugar (approx.)


For the cherry blossom syrup

Add enough hot water (just off the boil) to cover the cherry blossoms in a dish, cover and leave to infuse for 24 hours.

Strain the liquid through a fine sieve into a small pan and add the same quantity of sugar, so 500g for 500ml of liquid.

Gently heat the liquid to dissolve the sugar, bring to the boil and simmer for 5 minutes.

Funnel into a clean bottle and seal. Store in the fridge and consume within 2 weeks.


For the granola

Preheat the oven to 1800C (gas mark 4).

Warm the syrup and oil a pan, stir in the oats, nuts, seeds and spice and mix well.

Spread the granola evenly onto a small baking sheet.

Bake in the oven for 10 minutes or until it turns golden, stirring halfway through, then allow to cool.


For the porridge

If using meadowsweet, add the flowers to the milk in a small pan, bring to a simmer, then leave to cool and strain.

Make the porridge according to the packet instructions using the milk and a pinch of salt.

Stir the ground hazelnuts, dried cherries and vanilla (if using) through the hot porridge.

Drizzle with the syrup and serve with the granola and orange zest on top, garnished with a few fresh cherry blossoms.

Note: Some flowers like cherry blossom are best eaten in small amounts, especially if pregnant or breastfeeding, or if you suffer from hay fever, asthma or allergies. Some flowers are poisonous, so always check edibility with a credible source and use good field guides to properly identify plants. Don’t use flowers that may have been sprayed with chemicals or from a roadside.