A sweet gluten and dairy-free porridge
It is good to mix it up a bit with the flavour choices for porridge. The combination of sweet raspberry and sharp lemon gives this porridge the feeling of a pudding.
80 grams (gluten free) organic rolled oats
150 ml almond milk (unsweetened)
2 handfuls of raspberries (fresh or frozen)
Pour the (80 grams) of oats into a pan and add the (150 ml) almond milk. Place the pan on a hob over a high heat for 5 minutes until the milk begins to bubble, stirring occasionally. Add 2 handfuls of raspberries into the pan and stir for 30 seconds. The porridge will turn pink and the raspberries will break up a little. Remove the pan from the hob and squeeze in the juice from half a lemon, stirring it into the porridge.