Undecided if this is a breakfast, or dessert, but look, its heavenly either way. Why the hell not have dessert for breakfast anyway. Pine nuts on something sweet, yep, it works, honestly we have so many pine nuts at home for some reason and I need to try use them up, so here we are, putting them on porridge + I’m so glad I am.
I don’t know about you but I prefer to just buy packs of fresh fruit and freeze them rather than the frozen bags, they’re much better quality + shape and perfect cause they’re not wedged together in a bloody bag. Ok I’m a little OCD a bag of frozen berries would probably be grand.
you can use whatever nuts you like here but to be honest pine nuts are great, now, this is more of a weekend, treat yo’self brunch rather than a go to during the week brekkie but if you love your oats like I do, its worth the extra teenchy tiny bit of effort to make this.
The yoghurt adds this yummy oozy, velvety creaminess and you can use whatever flavour yoghurt you like but try the vanilla, it works a treat. I also like thicker porridge so water this down or add a little more milk + cook for longer if you like it a little runnier…
I’m sure I’ll loose a few friends using jumbo oats, at home we’ve two jars, regular + jumbo + I’m ALL about jumbo oats, they’re nutty and make porridge with a bit more texture and I just love it. and they’re a little extra right, I’m all about the ‘extra’ life.
For the pine nuts:
- 50g sugar
- 50ml water
- 50g pine nuts, lightly toasted
For the porridge:
- 300g jumbo oats
- 400ml milk
- 600ml water
- 1 tsp vanilla bean paste
- 200ml vanilla yoghurt
- 125g blueberries, frozen
- 4 tbsp maple syrup
Place the sugar and water together in a small saucepan over a medium heat, stir gently to combine. Allow to simmer for a couple of minutes until it turns golden, swirling the pan, but do not stir with a spoon or it’ll crystallise. Once golden add the pine nuts and stir to coat. turn out onto a tray lined with a little parchment and allow to cool.
While the nuts are cooling put the oats, milk, water and vanilla bean paste in a medium sized saucepan over a medium heat and stir to combine. Bring to a simmer and simmer for 5-6 minutes until the oats have absorbed the liquid and thickened.
Just before serving swirl through the yoghurt, scoop into bowls, scatter over some frozen blueberries, candied pine nuts and drizzle with maple, ok lashings of maple.