Breakfast bowls with Primrose's Kitchen
A couple of nourishing breakfast bowls including a bircher muesli and a creamy porridge with peanut butter & jam.
Servings: 3 people
Ingredients
Creamy Porridge with Peanut Butter & Chia Jam
- 100g Oats I used Primrose's Kitchen GF oats
- 500 ml Milk I used soya milk
- 10 Almonds Roughly chopped
- 2 tbsp Peanut butter
- 2 tbsp Raspberry Chia Jam
Raspberry Chia Jam (makes roughly 350ml)
- 500g Frozen raspberries
- 3 tbsp Maple SyrupÂ
- 3 tbsp Chia seeds
Pear & Apricot Bircher
- 50g Pear & Apricot Bircher Mix From Primrose's Kitchen
- 100g Milk I used soya milk
- Half an apple Grated
- A wedge of lemon
- 5 Almonds Chopped
Instructions
Creamy Porridge with Peanut Butter & Chia Jam
- Over a medium heat gently warm the oats and milk stirring occasionally for around 10 minutes. You might like the consistency to be a little thicker or thinner depending on how you like it. Add more milk or cook longer until you have it the way you like it.
- Serve immediately and swirl in a tablespoon of your chia jam (see recipe below) and peanut butter. Scatter your chopped almonds and enjoy.
Raspberry Chia Jam
- Put the raspberries in a pan with the maple syrup then cook over a low heat until the berries have broken down, around 15 minutes.
- Stir through the chia seeds and cook for 10 mins. Set aside to cool completely where it will thicken as it cools. Spoon into a container such as a kilner jar or tupperware then store in the fridge for up to a week.
Pear & Apricot Bircher
- Stir together your bircher mix and milk and leave to sit for 20 minutes. You can prepare this the night before and store in the fridge until the morning.
- Top with your grated apple, chopped nuts and squeeze of lemon juice.