Pineapple Blueberry Almond Porridge - The Fermented Foody

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Pineapple Blueberry Almond Porridge

Are you a porridge fan? I can’t say it’s my favourite food and oats aren’t high on my list these days, but I know you may like them, so hey, here’s another way of playing with porridge for breakfast or a power snack.

I can’t help but recommend gluten free as the best choice, gluten being a digestive issue for many.

Gather Your Goodies

  • 1 Cup Porridge
  • 1 1/2 Cups Water
  • 1/2 Cup Almonds
  • A Few Flaked Almonds
  • Handful of Blueberries
  • Pineapple Juice

It’s Action Time!

Trust me, making this almond milk takes less time than reaching for a slice of bread and buttering it.

  • You’d eat a whole almond. Right? So don’t worry about straining this milk. Just pour 1 1/2 glasses of water into your blender alongside your almonds and blend them for 1 minute. 30 seconds will do, if you’re using flaked almonds – they take less time to break down. Milk. Done.
  • Pop your oats into a saucepan, followed by the almond milk. On a low to medium heat, cook the porridge to runny/stodgy, whichever you prefer.
  • Sprinkle with a few flaked almonds, the blueberries (I used fermented berries) and pour some pineapple juice
    • With fibre is always best .. there isn’t any in this photo, but I was using it for a specific reason this way for another experiment, so I used up the remains and
    • There you have it: A way to sweeten your dish without adding honey/rice syrup/palm sugar etc.
      • Yes, it’s fruit juice, but with the fibre, you’re adding something to your diet that the other sugars listed here don’t offer and you don’t need much to sweeten the dish.

Better than Fruit Juice!

The above is a stepping stone to cutting down on sugar in general, if that’s what you’re looking to do. You could use any fruit this way, including another, better option … blending some whole berries to make a raw fruit coulis. Fermented and whole fruit being a superior choice to fruit juice.

You could also ferment your porridge first and add the almond milk as the sweetener.

My own favourite remains fermented porridge, cooked with the fermented water and cold coconut kefir added after cooking, to sweeten.

It’s your call! I just want to offer you choices, to help you make changes one by one. 🙂

See you soon!

 

Pineapple, Blueberry Almond Porridge

 

 

 

 

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

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2 comments
Gilly Maddison says

That sounds good! Certainly will put a new spin on porridge – I often make it with fresh apple and rhubarb juice but this sounds lovely.

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Donnah Morgan says

You have inspired me to be more creative with my porridge this one recipe I will be trying thanks Donnah x

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