Categories
5. porridge and Pudding

Porridge plus

Ingredients

  • enough porridge oats for 1
  • semi-skimmed milk
  • fat-free Greek yogurt
  • banana , sliced
  • hazelnuts , roughly chopped
  • honey

Method

  • STEP 1 Make porridge with semi-skimmed milk according to the packet instructions.
  • STEP 2 Top with fat-free Greek yogurt, sliced banana and roughly chopped hazelnuts, and drizzle with honey.
Categories
5. porridge and Pudding

Vanilla poached pears with almond butter porridge topping

Ingredients

  • 2 small pears
  • 100g caster sugar
  • juice of ½ a lemon
  • 1 vanilla pod (alternatively, use 1 tsp vanilla bean paste)
  • 1 tbsp almond butter
  • toasted flaked almonds

Method

  • STEP 1Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.
  • STEP 2Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to cool. Can be kept chilled in the liquid for up to one week.
  • STEP 3Meanwhile, make your porridge. Mix the almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the toasted flaked almonds.
Categories
5. porridge and Pudding

Creamy yogurt porridge with apricot, ginger and grapefruit topping

Ingredients

For the topping

  • 300g can apricot in fruit juice
  • 1 tsp finely grated ginger
  • 2 pink grapefruits , segmented, any juice reserved

For the porridge

  • 9 tbsp (75g) porridge oat
  • 550g pot 0% fat probiotic plain yogurt

Method

  • STEP 1For the topping: Tip the apricots and juice into a bowl, add ginger. Blitz half the mixture to a purée with a hand blender. Stir in the grapefruit and juice. Can be made ahead and chilled for up to 1 week.
  • STEP 2For the porridge: Tip 200ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt – or swirl in half and top with the rest. Top with the apricot mix.
Categories
5. porridge and Pudding

Fruit and nut breakfast bowl

Ingredients

  • 6 tbsp porridge oats
  • 2 oranges
  • just under ½ x 200ml tub 0% fat Greek-style yogurt
  • 60g pot raisins , nuts, goji berries and seeds

Method

  • STEP 1 Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 4 mins until thickened.
  • STEP 2 Meanwhile, cut the peel and pith from the oranges then slice them in half, cutting down either side, as closely as you can, to where the stalk would be as this will remove quite a tough section of the membrane. Now just chop the oranges.
  • STEP 3 Pour the porridge into bowls, spoon on the yogurt then pile on the oranges and the fruit, nut and seed mixture.
Categories
5. porridge and Pudding

Summer porridge

Ingredients

  • 300ml almond milk
  • 200g blueberries
  • ½ tbsp maple syrup
  • 2 tbsp chia seeds
  • 100g jumbo oats
  • 1 kiwi fruit , cut into slices
  • 50g pomegranate seeds
  • 2 tsp mixed seeds

Method

  • STEP 1 In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.
  • STEP 2 Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.
Categories
5. porridge and Pudding

Three-grain porridge

Ingredients

  • 300g oatmeal
  • 300g spelt flakes
  • 300g barley flakes
  • agave nectar and sliced strawberries, to serve (optional)

Method

  • STEP 1 Working in batches, toast the oatmeal, spelt flakes and barley in a large, dry frying pan for 5 mins until golden, then leave to cool and store in an airtight container.
  • STEP 2 When you want to eat it, simply combine 50g of the porridge mixture in a saucepan with 300ml milk or water. Cook for 5 mins, stirring occasionally, then top with a drizzle of honey and strawberries, if you like (optional). Will keep for 6 months.
Categories
5. porridge and Pudding

Porridge

Ingredients

  • 1 cup rolled oats
  • 2 ½ cups water
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 2 bananas, sliced
  • 1 pinch ground cinnamon
  • ½ cup cold milk (Optional)

Directions

  • Step 1In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

Nutrition Facts

Per Serving: 157 calories; protein 4.3g; carbohydrates 31.9g; fat 2.1g; cholesterol 2.4mg; sodium 600.1mg.

Categories
5. porridge and Pudding

Easy Grasshopper Pie

Ingredients

  • 1-1/2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2-3/4 cups whipped topping, divided
  • 1 package (4.67 ounces) Andes mint candies, chopped, divided
  • 1 chocolate crumb crust (9 inches)
  • 1/4 teaspoon mint extract
  • 2 drops green food coloring, optional

Directions

  1. In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust.
  2. Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

Nutrition Facts

1 piece: 332 calories, 16g fat (11g saturated fat), 4mg cholesterol, 196mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 4g protein.

Categories
5. porridge and Pudding

Mississippi Mud Pie

Ingredients

  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 1 package (5.9 ounces) instant chocolate pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 container (16 ounces) frozen whipped topping, thawed, divided
  • Toasted chopped pecans and chocolate curls, optional

Directions

  1. Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13×9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely.
  2. Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts

1 piece: 466 calories, 29g fat (17g saturated fat), 46mg cholesterol, 214mg sodium, 44g carbohydrate (28g sugars, 2g fiber), 5g protein.

Categories
5. porridge and Pudding

Easy Pumpkin Spice Pudding Pie

Ingredients

  • 1/3 cup hot caramel ice cream topping, warmed
  • 1 graham cracker crust (9 inches)
  • 1/3 cup chopped walnuts
  • 3 tablespoons chopped pecans
  • filling:
  • 1 cup cold whole milk
  • 1/4 cup refrigerated Italian sweet cream nondairy creamer
  • 1 package (3.4 ounces) instant pumpkin spice pudding mix
  • 1/2 cup Philadelphia ready-to-serve cheesecake filling
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • toppings:
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 tablespoon hot caramel ice cream topping
  • 1 tablespoon coarsely chopped walnuts
  • 1 tablespoon coarsely chopped pecans

Directions

  1. Spread caramel topping over bottom of crust. Sprinkle with nuts.
  2. For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes.
  3. Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

Nutrition Facts

1 piece: 397 calories, 21g fat (8g saturated fat), 13mg cholesterol, 403mg sodium, 46g carbohydrate (41g sugars, 1g fiber), 4g protein.