Breakfast Featured Recipes

Cinnamon and Honey Porridge

One thing I really loved before I gave up refined sugar was cinnamon oatmeal cookies, well now that they are a thing of the past and as heart-breaking as that is, in the wise words of Celine Dione, my heart must go on. Where it lacks in being-a-cookie-ness, this porridge makes up for in taste. This warm, comforting porridge is sweetened with maple syrup and cinnamon and has crunchy toasted flaked almond for texture. It may just be a rebound porridge, but it’s really helping me move on from my first love, sugar.  


1 teaspoon of maple syrup
1/2 teaspoon of cinnamon
40 grams gluten free oats
1 tablespoon of flaked almonds
150 ml whole milk

I know time in the morning is super valuable so you don’t want to feel like you are faffing around toasting almond flakes but you can do it while the oats are in the microwave. Turn the stove top to medium heat and put the flaked almonds in a dry pan. Once you have started the flaked almonds, pour the oats and milk into a microwave safe bowl and put in the microwave for 1 minute, take it out, give it a stir and pop back into the microwave for another minute, give the almonds a good shake in the pan so they don’t burn.
When the microwave dings and the oats have transformed into porridge, scoop them into a bowl and add the maple syrup and cinnamon. By the time you have done this, your almonds will be ready to sprinkle on the top.



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