As it’s Easter this weekend, I thought I’d create a special recipe. When I think of Easter I think of family roasts; sticky, toasted hot cross buns and, of course, chocolate Easter eggs! On Easter morning my brother and I used to sit as the coffee table together with our first, best and biggest (I mean seriously big) chocolate egg in front of a film. We always smashed the egg and hoped for one half to resemble a sort of bowl then the other half would be cracked into it pieces, when they were gone the bowl would begin to be cracked up until every last bit had found a home in our happy tummies.
Here in Australia Autumn has arrived and I’m going to guess that spring at home in the UK is still a little chilly, therefore, I wanted to create a warming bowl of Easter porridge… let’s face it, there’s never a bad time for porridge. This bowlful shares that special aromatic sweetness of hot cross buns and is the ultimate comfort food. It’s pure and fresh yet thick, creamy and decadent, just the way Easter should be.
1 Orange (juice)
1 handful Raisins
1 1/2c Almond Milk
1/2 tsp Turmeric
Add the oats to your pan with one cup of almond milk and turn on the heat then add the spices and grated carrot. After about 5 minutes, stir, add the extra half a cup of almond milk and also a handful of raisins so they can get extra plump and juicy. The porridge should take around 10 minutes to cook on a fairy low heat. At this stage, cut the orange into segments and squeeze the juice out into the pan. Stir and serve. I like to add nut butter and seeds for some protein, fat, crunch and of course that all important cross to top my Hot Cross Porridge