Wild Blackberry Oats with Toasted Almonds

OK, So I’m kicking off the blog with something nice and simple, but delicious nonetheless!

I’m a big fan of anything Oat-y, but especially porridge. I love that warm fuzzy feeling you get as it works it way from your mouth to your stomach. And the way it can heat your body from the inside out. I love it!

Autumn has come around all too quickly, as it always seems to. However this does mean one thing, WILD BLACKBERRIES! They are everywhere along the canal, I sit at the back deck with a tuppawear and snag them off as we drive past, collecting big hoards of them in no time. There’s something a little smug about picking your own wild fruits and vegetables.

 

This recipe is a simple, but a greatly enjoyable way to make sure you start your day off with a bang!

 

 Wild Blackberry Oats with Toasted Almonds

INGREDIENTS:

Large handful of oats (Certified gluten free if you can get them)

250ml Almond milk (any nut milk works well with this)

15 Large Wild Blackberries

Scattering of toasted almonds

Flax seeds

 

METHOD

First off, lightly toast your almonds in a dry frying pan for a few minutes, shaking occasionally to avoid burning them.
Mix the oats and blackberries together in a non-stick saucepan. Add in the almond milk (You could soak the oats overnight if your prefer) Turn on the hob to a low heat, and stir the milk into the oat mixture. Stir often as to break the blackberries up slightly, this will release their juice and turn your porridge a lovely pink colour.
Cook for 6-9 mins (depending on how gooey you like your porridge), add more milk if necessary.
Once oats have absorbed the milk and plumped up, pour into a bowl and scatter with your toasted almonds, and sprinkle with flax seeds. Enjoy!

Screen Shot 2014-10-19 at 20.46.36

 

PS Apologies for the basic photo, I only had my phone to hand at the time!