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
Rosemary Berries Ingredients
One cup frozen blueberries
Half cup water
One sprig rosemary, whole
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.