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| A spiced porridge of whole naked oat groats topped with fruit, nuts and seeds |
This very simple recipe lends itself to countless variations, depending what's in season. Here it's topped with almonds and poached pears.
Whole oat porridge tastes similar to a more usual porridge of rolled or jumbo oats but with a more wholesome, pleasantly chewy texture. A large batch can be made and stored in the fridge for a couple of days; just add a little liquid to loosen the porridge when reheating.
Serves 2
Ingredients
To serve
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Method
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This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce.
