Breakfast Porridge with Maple Syrup & Pecans
Print recipe
| Serves | 1 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Breakfast, Snack |
| Misc | Child Friendly, Serve Hot |
| Region | British |
| By author | Karen S Burns-Booth |
A simple variation on my mum's “Teacup Apricot and Honey Porridge” but using beautiful maple syrup and pecan nuts on place of apricots and honey. For a special treat, use Gold top Jersey milk or single cream.
Ingredients
- 1 teacup of porridge oats (or 50g in weight)
- 2 teacups of milk (or 300mls)
- 1 tablespoon maple syrup (or honey)
- 6 to 8 pecan nuts, roughly chopped (or walnuts)
Note
A simple variation on my mum's “Teacup Apricot and Honey Porridge” but using beautiful maple syrup and pecan nuts on place of apricots and honey. For a special treat, use Gold top Jersey milk or single cream.
Directions
| Step 1 | Put the porridge oats in a saucepan and add the milk. Bring to the boil and simmer for 4 to 5 minutes, stirring all the time until it is thick and creamy. |
| Step 2 | OR, here is the microwave method. Mix the oats and milk in a large microwave-proof bowl; microwave on High for 3 to 5 minutes (depends on your heat settings), stirring halfway through. Leave to stand for 2 minutes before eating. |
| Step 3 | To serve. Spoon into a bowl and drizzle with the maple syrup and then scatter the pecan nuts over the top. |
