Fruit and Cream Oatmeal


Fruit and oats go together so well that it is a pity not to add them to that well-loved standard, porridge. We use frozen fruit not just for convenience – though it is so handy being able to grab a handful of juicy berries from a bag in the freezer in the winter months – but because they are often cheaper than fresh fruit and they melt into the porridge giving it a lovely texture. You can of course use fresh fruit or a mixture.

Serves 2 (doubles or trebles easily)


100g porridge oats
150ml milk
150ml cold water
1 tablespoon honey or 1/2 tablespoon caster sugar
Tiny pinch of salt
2 tablespoons cream
100g raspberries, strawberries or blueberries or a mixture, fresh or frozen
Flaked toasted almonds


1. Put the porridge oats into a non-stick saucepan. Add the milk and water and bring to the boil while stirring. Turn the heat down to low and cook for 3-5 minutes until the porridge is soft.

2. Add the honey or sugar and the salt and stir to melt the sugar into the porridge.

3. Add the cream and fruit. If you are using frozen fruit cook the porridge for another minute until the raspberries are soft and heated through. If you are using fresh raspberries serve immediately. Top with a sprinkling of toasted almonds.

How much porridge do I need

You need a ratio of 1 part porridge oats, preferably pinhead oatmeal, to 3 parts liquid. That means if you use 100g of porridge, you’ll need 300ml of oatmeal. 100g of porridge oats serves 2 people so double the amount for 4.


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