Almond & honey porridge

Ingredients

• 30 goats
• 190 ml (0.8 cups)semi-skimmed milk
• to tastecinnamon
• a pinchsalt
• 15almonds
• 0.3banana
• 10raisins
• 0.1 tbsphoney

Instructions

1. 1

   Heat the oats

   Put the oats, milk, cinnamon and a pinch of salt in a saucepan over a medium heat.

2. 2

   Simmer until thick

   Bring the mixture to the boil, then simmer for 5 minutes, stirring as needed, until thick.

3. 3

   Mash the banana

   Mash the banana in a bowl.

4. 4

   Stir in fruit

   Add the mashed banana and raisins to the porridge and stir until combined.

5. 5

   Finish and serve

   Serve the porridge topped with the almonds and honey.

What is almond and honey porridge?

Porridge is a familiar British breakfast made by cooking oats in milk or water until soft and creamy. This version pairs the oats with mashed banana and raisins, then adds almonds and honey at the end.

The method is straightforward: simmer the oats until thick, then fold in the fruit. Keeping the almonds for the topping preserves their crunch against the soft porridge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The oats provide most of the carbohydrates, while the milk contributes protein and some fat; almonds also add fat and a little protein. Banana, raisins and honey contribute further carbohydrates and sweetness. For a balanced plate, pair the bowl with plain yoghurt or another protein-rich food.

The choice of oats and milk

Oats: ordinary porridge oats cook quickly and give the bowl a soft, cohesive texture. Stir occasionally as they simmer so they do not catch on the bottom of the pan.

Milk: semi-skimmed milk makes the porridge creamy while keeping the flavour mild. Use the stated amount as a starting point, then loosen the texture with a small splash more if you prefer it less thick.

Get the texture right

Simmer: bring the oats and milk to the boil, then reduce the heat and cook for 5 minutes. A gentle simmer helps the oats soften without boiling over.

Doneness: the porridge should look thick and the oats should be tender. It will firm up slightly as it stands, so serve it while warm.

Make the banana work

Mash: mashing the banana separately gives you control over how smoothly it blends into the porridge. A few small pieces are fine if you like some texture.

Stir in: add the banana and raisins once the oats have thickened, then mix well. This distributes the fruit through the bowl rather than leaving it all in the topping.

Finish with almonds and honey

Almonds: add them just before serving so they remain crunchy. If they are whole, chop them roughly for easier eating.

Honey: drizzle it over the finished porridge, adjusting the amount to taste. The banana and raisins already bring sweetness, so start sparingly.

Serving ideas

This is a complete single-bowl breakfast, but it also works with a spoonful of plain yoghurt on the side for a cool contrast. A little extra milk can be poured over the top if the porridge thickens while you eat.

For a larger breakfast, serve it alongside toast or another piece of fruit. Keep additional toppings modest if you want the bowl to stay close to its simple oat-and-fruit balance.

Recipe notes & tips

• Use a small, heavy-based saucepan to help prevent the milk from catching.
• Stir frequently once the mixture starts to simmer.
• Mash the banana while the oats cook to keep the preparation within the 10-minute total.
• Taste before adding extra honey, as the banana and raisins are already sweet.
• Chop the almonds if you prefer smaller pieces in each spoonful.

Variations

• Use water: replace some or all of the milk with water for a less creamy porridge.
• Add fresh fruit: top with sliced pear or berries just before serving.
• Change the nuts: use chopped walnuts or hazelnuts instead of almonds.
• Add spice: stir in a little extra cinnamon while the oats simmer.
• Make it creamier: stir in a spoonful of plain yoghurt after cooking.

Common mistakes to avoid

• Boiling too hard: the milk can bubble over; lower the heat once the mixture reaches the boil.
• Leaving it unstirred: oats can stick to the pan; stir regularly during the 5-minute simmer.
• Cooking it too long: the porridge may become stiff; stop when the oats are tender and thick.
• Adding all the toppings too early: almonds can lose their crunch; add them when serving.
• Over-sweetening: honey can overpower the fruit; taste the finished porridge before adding more.

How to store

This porridge is best eaten freshly made. If needed, refrigerate leftovers in a covered container for up to 2 days, then reheat gently in a saucepan or microwave with a splash of milk, stirring until hot throughout.

Frequently asked questions