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Perfect porridge 3 ways
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160g essential Waitrose Porridge Oats
500ml milk, a combination of milk and water, or milk alternative
For the chocolate, banana & hazelnut topping:
4 tbsp essential Waitrose Hazelnut Chocolate Spread
1 tbsp roasted chopped hazelnuts
1 banana, sliced
For the coconut & pineapple topping:
250g (drained weight) essential Waitrose Pineapple Pieces in Fruit Juice, drained
1 tbsp honey or maple syrup
For the berry compote topping:
500g bag essential Waitrose Berries (frozen)
2 tbsp maple syrup
40g Waitrose Toasted Flaked Almonds
1. To make the porridge, put the oats in a saucepan with the milk, combination of milk and water, or milk alternative. Bring to the boil and simmer for 3-4 minutes, stirring continuously. Divide between 4 bowls.
2. For the chocolate, hazelnut and banana topping, stir 1 tbsp of chocolate spread into each bowl, sprinkle with the hazelnuts and top with the sliced banana.
3. For the coconut and pineapple topping, make the porridge with coconut milk at step 1. Top with the drained pineapple pieces and drizzle with the honey or maple syrup.
4. For the berry and almond topping, put the mixed berries into a pan with 4 tbsp water and heat until thawed. Add the maple syrup and cinnamon stick, then cover and simmer for 10-15 minutes. Drain and reserve the fruit and juice. Remove the cinnamon stick from the compote, then spoon onto the porridge and drizzle over some juice. Top with the flaked almonds.