Blueberry Crumble Porridge Bowl

Fancy dessert for breakfast? Then this is the porridge bowl for you! Make extra crumble & jam to enjoy throughout the week.

Time: 10-15 minutes

Makes: 1 porridge bowl

Ingredients

Porridge:

40-50g (GF) oats

220-250ml milk of choice

Blueberry jam:

Handful of frozen blueberries

2 tbsps water

Drop of vanilla essence

Crumble:

5g(GF) oats

6 plain almonds roughly chopped

1/4 tsp ground cinnamon

1 tsp maple syrup

Topping suggestions:

Yoghurt and almond butter

You will need

An oven and a small baking tray

2 pans

A spare bowl

Method

1. Pre-heat oven to 180C

2. To make blueberry jam: combine blueberries, water and vanilla essence in a pan. Simmer on a low heat for approx. 5-8 minutes. Add more water if it begins to stick.

3. To make porridge: add your porridge and milk to a pan and simmer on a low heat, stirring occasionally. Cook until you reach your desired consistency.

4. Whilst your jam and porridge are cooking combine your crumble mixture in a bowl. Add to a lined baking tray and bake for 3-5 minutes until golden.

5. Make your porridge bowl! Top your porridge, with your jam, crumble and any additional toppings of choice.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Milks: if you have been advised to avoid lactose, you can try lactofree milks or a variety of nut milks such as almond/hazelnut or macademia - make sure they are calcium enriched!

Yoghurts: if you have been advised to avoid lactose, you can try lactofree yoghurts, coconut yoghurts or soya yoghurt (e.g. alpro plain; <125ml).

Sweeteners: If you do choose to add sweeteners to your meals it is recommended you opt for sweeteners such as maple syrup or golden syrup and avoid honey.