This morning I woke up unexpectedly chilly! It seems the weather has suddenly become cooler and is expected to stay that way into the coming weekend. Fear not, the hiking and biking trails will still be open but it is important to do two things: dress warmer with layered clothing and make sure you eat a good breakfast before you embark on your journey.
The cool morning made me nostalgic for the ski season when I would wake up to one of my favourite chalet recipes: porridge with brulée topping. I’d like to share this recipe for you to use on cooler mornings (no matter the season). Enjoy!
Porridge and Brulée Topping Recipe
Oats So Simple sachets – 1 x per person
Whole milk – 1 x sachet per person
Sugar, golden syrup or honey to sweeten, to taste
10 tbsp brown sugar for topping
Small dishes of blueberries to serve
- Microwave for 2 mins on full power – adjust as necessary for quantities
- Put the oats in a large saucepan and pour in the milk.
- Bring to the boil, then reduce the heat and simmer for 5-10 minutes, or until creamy and thickened, stirring frequently.
- Meanwhile, divide up the blueberries into little dishes and sit each one on a plate.
- Stir in sugar/ golden syrup or honey to sweeten, then serve into bowls and sprinkle the brown sugar over the top of each serving.
- Using a cook’s blowtorch, give the sugar some heat until it melts and bubbles. Serve immediately.
Note: it’s a good idea to only dish up a couple of bowls at a time so they don’t get cold whilst you are doing the brulée topping. Nobody likes cold porridge!