Preparation

Porridge is a hearty, utterly customisable breakfast - here are three variations to get you started.

MAKE THE PORRIDGE

1. Pour the oats and almond milk into a HexClad 2 Litre Hybrid Pot and simmer for 5 to 8 minutes with the lid on, until the porridge is thick and creamy. Add an extra splash of milk if needed.
2. Add in the cream and yoghurt, if using and finish with your favourite toppings.

3 OPTIONAL TOPPINGS

3-Seeds, with Peanut Butter and Jam

1. Add 2 teaspoons of your favourite seeds (e.g. chia seed, linseed, pumpkin, sunflower, to the porridge towards the end of its cooking time. Top with 2 tablespoons each of peanut butter and your favorite jam to serve.

Stewed Blackberries and Apple Matchsticks

• 70g fresh blackberries
• 2 tbsp maple syrup 
• 1 tbsp water
• 1 tsp vanilla extract
• ½ apple, skin-on, chopped into matchsticks

1. Stew the berries down with the maple syrup, water, and vanilla for 3-4 minutes until softened, spoon on top of each serving of porridge with apple sticks.

Dark Chocolate, Prunes and Pistachio Praline

• 60g caster sugar
• 25 pistachios, roughly chopped
• 3 prunes per serving and 1 square of dark chocolate roughly chopped / shaved.

1. Over a low-medium heat, warm the sugar in a HexClad 20cm Hybrid Frying Pan, without stirring, until it makes a lovely golden caramel.Add in the pistachios and swirl to coat. Carefully pour the mixture onto a parchment lined baking tray and allow to cool.
2. Break up cooled praline and serve over porridge with prunes and dark chocolate.