In fact, this should be called "Porridge a la Morri Street Cafe."
On our recent trip to Nelson John and I had breakfast at the same cafe every day. You will know I'm a creature of habit, so that would have been my choice. But I was also wanting more of their delicious porridge. On the menu it's served with bananas, but I wangled my way to blueberries, and learned at the end of day one that a half portion was available which suited me just fine.
The waitresses recognised us after the first day (John would say this is because of me). On day three I inquired about what made the porridge so good, and the waitress said that all she knew was that it was cooked with almond milk. So I've returned home and recreated the dish. Recreated the dish at least sufficiently for me.
Oats are soaked overnight in unsweetened almond milk in the fridge. For one portion I usually do 1/2 cup of oats to one cup of almond milk. Add cinnamon, lots. The next morning cook the oatmeal with a good glug of maple syrup and more cinnamon if needed. At the same time, toast a handful of pecans in a small frypan. Put the porridge in a bowl, top with the toasted pecans and blueberries (these are Piopio Berry Orchard blueberries that I thawed overnight).
An updated twist on a classic winter breakfast, yum!
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