Summer Porridge

The Queensland summer is no place for the warmth generating qualities of a standard porridge recipe. But I love oats for breakfast...even in summer. 

So I created this little recipes which allows be to cook my oats and eat them too...in summer.  The trick is adding frozen raspberries after the porridge is taken off the heat.  This allows the temperature to be quickly reduced to a more appreciated level.

Ingredients

+ 1/3 cup rolled oats

+ 2/3 cup milk or milk alternative

+ 1 teaspoon raw sugar or honey

+ 1/3 cup frozen raspberries

+ 1/4 cup roasted almonds, chopped

+ 1 Tablespoon toasted coconut

Method

1. Place oats, milk and sugar into a small saucepan and over medium and stir to combine.  Bring to a boil and simmer for 2 minutes.

2. Remove from heat and add frozen raspberries.  Gently stir to cool the mix, but not to break up the raspberries.

3. Place porridge in a bowl and sprinkle over almonds and coconut.

Makes 1 serve    |    Cooking time: 5 minutes