Christmas breakfast is one of my favourite things about the entire day. In fact, of late I’ve been diving for my breakfast before my presents. My top picks are always either something involving eggs or smoked salmon (or both), shredded wheat with loads of toppings- or, more often than not, a bowl of porridge. But since Christmas is a time for making things that bit more special, I’ve decided to make three different- more luxurious- Christmas porridges for you over the next week. This is the first one…
Hazelnut butter is a mega-luxury as it’s so expensive, and so as Christmas is a time for pushing the boat out a bit, I like to use it this time of year. Alternatively, you can use whole hazelnuts, which are much cheaper- just chop them, and add them as directed below. If your are treating yourself to hazelnut butter, then I highly recommend Meridian- nothing has matched theirs so far. Chocolate on Christmas morning is something I know many of us enjoy, but this chocolate flavour comes from cacao, making it super-rich and just that little bit better for you, as it is richer in antioxidants. If you aren’t a fan of bitter dark chocolate-esque flavours, then go ahead and add in 1-2tsp of maple syrup to sweeten. Finally, the pear means you get in one of your 5 a day, provides a little sweetness itself, and it works beautifully with both the cacao and the hazelnut.
Now, a little word on the egg whites…these are completely optional. I love egg white oats, and so I added them. The extra protein makes this a well-balanced breakfast, and you can’t actually taste them. The texture just becomes super-thick (which is something I like in my porridge), and your breakfast super-filling. If you’re sceptical then feel free to skip them, or even sub in protein powder if you’re into that. For more on egg white oats you can read my post and recipe here.
Let’s get going…
- 1/2 cup of porridge oats
- 1/2 cup freshly boiled water
- 1/2 cup unsweetened almond milk
- 1tbsp cacao
- 1 pear- three thin slices put to one side, and the rest chopped into chunks
- 1tbsp hazelnut butter (I used Meridian)
- Pinch of each: cinnamon, ginger, mixed spice (just a little!)
- OPTIONAL: 2 egg whites, frozen berries, maple syrup (I highly recommend adding the egg whites- this recipe works fine without the berries, but they do add a little colour, and you can read about the maple syrup in my intro)
- Into a small non-stick pan place the oats, cacao, pear chunks, spices, milk, and water. Bring to a simmer, and then keep over a low heat, until thickened.
- Once nearly thickened to your liking, add in half of the hazelnut butter, and stir through. If you’re adding them, then now is also the time to throw in the egg whites. Beat these in and continue to cook until completely heated through.
- Transfer to a bowl, top with the pear slices and remaining nut butter- and dig in!