Cinnamon nut porridge recipe

Cinnamon has to be one of my all-time favourite autumn/winter spices. I add it to chai tea and breakfast coffee to give it that lovely warming scent and flavour.

I also love adding cinnamon to whipped cream and spooning it onto apple pie or my morning oats.

If you thought porridge was that gloopy, yucky, bland, grey sludge you were forced to endure in winter as a child, think again. Add some nuts, seeds and raisins, a sprinkling of cinnamon, a drop of maple syrup and some freshly-chopped banana and I promise you’ll have the tastiest winter breakfast ever.

Ingredients (serves 1)

1 x mug of gluten-free porridge oats

2 x mugs of almond milk

Sprinkling of sunflower and pumpkin seeds

Small handful of almonds

Small handful of pecans

Small handful of raisins

1tbsp of maple syrup

1 x banana

Generous sprinkling of cinnamon

Method

Add the oats and almond milk to a saucepan over a low heat.

Stir in the seeds, nuts, raisins and a little maple syrup.

Bring to the boil and simmer for five minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.

Serve in a bowl with a little more maple syrup, a generous sprinkling of cinnamon and freshly chopped banana.