With these super chilly temperatures, what more could you want than a steaming bowl of comforting cashew porridge with blackberry jam and pears. With this on the menu, it makes it a little easier to get out from the warm covers in the morning…
SERVES 2
FOR THE BLACKBERRY JAM
- 50g fresh or frozen blackberries
- Half a lime, zest finely grated
- 2 tsp honey
- 3 tbsp water
FOR THE OATS
- 75g oatmeal
- Half tsp ground cinnamon
- 50ml milk
- 200ml water
- 1 tbsp cashew butter
- Pinch of sea salt
TO SERVE
- 3 tbsp cashew butter
- 1 pear, cored and thinly sliced
- For the blackberry jam, put the blackberries and lime zest, honey and water into a pan over a medium–low heat and bring to a simmer.
- Continue to cook for another 5 mins, stirring occasionally, but being careful not to mush the blackberries. Take off the heat once you have a jam-like consistency.
- Put the oatmeal, cinnamon, milk, water and cashew butter in a separate, medium pan and bring to a simmer over a medium heat, stirring frequently with a wooden spoon. When the oats start to bubble, turn down the heat and cook, stirring, for another 5–7 mins to achieve a nice creamy texture. Stir in the salt.
- Divide the cooked porridge between two bowls and ripple the cashew butter through each bowl. Top with the blackberry jam and pear slices, and serve.
Pip & Nut: The Nut Butter Cookbook by Pippa Murray, published by Quadrille Publishing Ltd.