We all need a fancy breakfast every once in a while, don’t we? As much as I love creamy, fatty, classic flavours like peanut butter, pumpkin pie, hazelnut mocha, apple pie, every so often I do like to shake up my routine and try something, well, more ‘grown up’.
And pomegranates do make me happy. I buy them very rarely because they can be messy and I believe it’s good to reduce how much imported fruit and veg you consume (though I am by no means preaching here!). However they are tremendous fun to eat.
If you have some pent-up aggression or frustration in dire need of release, slice open a pomegranate, turn one half over the palm of your hand, over a bowl, and beat the s*** out of the pomegranate with the back of a spoon. The seeds will shoot out into your bowl (if you’re aiming right). That is the easiest and most stress-releasing way of extracting the seeds of a pomegranate.
But the gentle, subtle sweetness of this porridge should do the trick, too.
And I think you’ll agree with me that this baked porridge looks rather festive and Christmas-y. It’s positively gleaming at you.
50g (1/2 cup) porridge oats
200ml (just over 3/4 cup) half water, half almond milk
1/2 tbsp maple syrup
seeds of half a pomegranate
2 tbsp shaved almonds
Pre-heat the oven to 180C (356F).
In an oven-proof bowl, combine the oats, water and milk. Set aside to let the oats absorb the liquid.
Scatter the seeds and shaved almonds over the top of the porridge. Drizzle over the maple syrup.
Bake for 15-20 minutes, until the almonds are golden and crisp.
Cool for 5 minutes before eating.
What’s your favourite ‘grown-up’ food to eat?