For the next three weeks, we have some grainy goodness from Alex Hely-Hutchinson of London's 26 Grains restaurant to share, and we're kicking off with this easy tasty porridge dish, served with seasonal blueberries. A great one to master as we head into autumn. Alex says, "When we opened the shop in June 2015, this blueberry porridge was one of the first on the menu and it was an instant hit. It’s a firm favourite when the berry season is underway. There is something so delicious when blueberries and maple come together. The sweet and sour berry and dark treacle syrup paired with creamy, salted oats makes this such a moreish breakfast."
Alex Hely-Hutchinson's blueberry porridge.
Serves 2
For the porridge:
100g rolled oats, soaked in 250ml water for at least 30 minutes
250ml unsweetened almond milk
¼ teaspoon sea salt
For the blueberry compote:
250g blueberries
1 tablespoon maple syrup
Squeeze of lemon juice
To serve:
2 tablespoons mixed seeds, such as flaxseeds, pumpkin seeds, sunflower seeds
A few strawberries, sliced
2 tablespoons coconut flakes
2 tablespoons Almond Butter from a jar or homemade
2 tablespoons amaranth (optional)
First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside.
Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.
Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.
26 Grains by Alex Hely-Hutchinson is published by Square Peg at £20, and is out now.