Craving a delicious new breakfast recipe, or a seasonal evening treat? Look no further than Lauren Lovatt’s berry and toasted walnut oats…
This season we’re thinking about biodiversity in the food system, so these recipes are inspired by the crisp winter season, using what is readily available to us and how we can make it even more delicious.
This walnut and rosemary porridge is such a nourishing breakfast at this time of year. I love to use different sorts of grains in the morning to keep it interesting. When you need a lift and boost for the day, this combination of toasted walnuts, British rosemary and stewed blueberries is full of brain boosting ingredients to keep you sailing through the season feeling good.
Serves two, cooking time 15 minutes
Toasted Oat Ingredients
Two cups of buckwheat, quinoa, millet, oat flakes
Three cups of Freshly made walnut milk* or your favourite nut milk
Honey to taste
A pinch of salt
To make your own walnut milk, soak one cup of walnuts overnight in three cups of filtered water.
Candied Walnuts Ingredients
One cup walnuts
One tablespoon of rosemary, finely chopped
Half tablespoon maple syrup
Half tablespoon olive oil
Pinch salt
Rosemary Berries Ingredients
One cup frozen blueberries
Half cup water
One sprig rosemary, whole
Optional additions
One teaspoon of cordyceps
One teaspoon of walnut butter