Rosemary Berries and Toasted Walnut Porridge

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

Start with making the candied walnuts. Preheat your oven to 180c. While the oven is warming, place the walnuts in a bowl and mix with the other ingredients. When the oven is heated up place the walnuts on to a baking tray and bake for 10-15 Mins (until golden) while you get everything else ready.

Now place the frozen berries, water and rosemary sprig in a small saucepan. Bring to a simmer and leave it to reduce while making the oats.

At this moment, check the nuts are ok and give them a shake.

Next, make the walnut milk for the oats, by rinsing the walnuts really well then adding them to a blender with the water. Blend for at least 30 seconds until the mixture is looking creamy. There is no need to strain this nut milk as you will use it in the toasted oats.

Lastly, prepare the oats by toasting in a small saucepan. Warm through for a couple of minutes until they are lightly toasted. Now add the nut milk and bring to a simmer. After five minutes most of the liquid should have been absorbed. If you prefer your oats less thick, just add a little water and make sure to warm through. At thispoint season the oats and add a little sweetness if you like.

If you want to give the oats an extra boost take the oats off the heat and add walnut butter and cordyceps. This will certainly keep you going through the morning!

Now you are ready to serve, take the walnuts out of the oven and set to one side. Check the rosemary berries are reduced, warmed through and infused.

Ttake two bowls and place half of the mixture in each with a couple of tablespoons of the rosemary berries and finished with a sprinkle of the toasted walnuts.


Read about the relationship between food and mental health in our interview with Lauren Lovatt.

Try more of Lauren’s recipes, like this delicious plant-based candy or a brain boosting bowl.