At Joules our ethos is to get out into the British countryside and take inspiration from nature, giving back whenever possible. This is why we love Lynn Munro, outdoor educator and porridge enthusiast. She challenged us to take a deep breath, slow down, and most importantly, eat porridge!
As Lynn showed us the beauty of her local area, she also showed us how to make a good ol’ bowl of delicious porridge. For Lynn, making porridge is more than a yummy morning treat. It’s about slowing down, making time for the little things and reconnecting with the seasons.
This porridge recipe is from the land for the land. The compote of wonderful autumnal foraged fruits bursts with the taste and colours of the seasons and all the ingredients can all be foraged in some way depending on where you are.
A handful of dry toasted hazelnuts
Oatmeal (medium, fine or coarse)
Blueberries (optional, if not using add a bit more of the other fruit)
Blackberries – as many as you want!
6 Chopped Plums
Add the honey, blackberries, blueberries (if using), chopped plums and apples to a warm pan.
Stir until lovely and gooey, making sure it doesn’t stick to the bottom of the pan. The thickness of the compote is up to you, it depends on how you like it mixed with your porridge. Add some extra honey if needed.
Lynn’s top tip: For best results (and if you have time), try soaking the oatmeal overnight in water.
Add one cup of oatmeal and two cups of water to a pan. Stir until it thickens, adding more water if necessary.
Mix the compote and oats together and there you have it!
Not a fan of compote? Here’s some more ideas
Try using milk instead of water in your oatmeal and just add the chopped toppings. Or you could try:
Peanut butter & Banana slices
Raspberries and almond butter with chia seeds
Cacao nibs and blackberries
So there you have it; a bowlful of delicious morning (and autumnal) goodness. Thank you Lynn!
Have any other porridge topping ideas? Let us know in the comments!