It’s getting cold in Melbourne and the crisp mornings have me craving porridge, and I’m trying to mix up my combinations as much as possible. This is a dreamy dessert like porridge. It’s reminiscent of a lemon delicious pudding or a lemon tart with the combination of creamy vanilla scented oats, tart lemon curd (without cream or butter) and toasted almond crumb. But it makes a much more nutritious breakfast than either of those options, thanks to the oats and added nuts!

With the winter citrus season starting, lemon’s are also plentiful and delicious. You could use the sweeter Meyer lemons in this recipe, or even limes. However, i just made it with the good old lemon, and it was excellent. The curd is quick and simple to make you just need to give it a little love and attention for a couple of minutes to make sure you don’t end up with scrambled lemon flavoured eggs! The curd keeps for a few days in the fridge and would make an excellent dessert with some strawberries and buckwheat crepes or even with the Yoghurt and Berry Bundt Cake. All up this breakfast takes 20 minutes to make including the curd, but if you make the curd and toast the almonds the night before it’s only a matter of making porridge and assembling in the morning for maximum happy times.

Ingredients

Curd (makes approx. 2/3 cup which would be enough for 6 servings)

1/3 cup lemon juice (this is one juicy lemon’s worth, if you’re a little under don’t worry too much the recipe is pretty forgiving!)

2.5-3 Tbs brown rice malt or maple syrup (honey would work too)

1 tsp lemon zest

1 egg

Porridge (serves 1)

1/3 cup rolled oats

1/4 tsp pure vanilla extract

2/3 cup milk (any, almond is really lovely)

1/3 cup water

To serve 

2 level tsp almond meal

1/4 teaspoon lemon zest

a few baby mint leaves if they are on hand

Directions

Make lemon curd: combine syrup and lemon juice in a heavy based small sauce pan over a low heat and stir until combined (should be less than a minute), while this is happening lightly beat the egg (I do this in a stand mixer to make the next part easier). Next, pour the hot lemon syrup mixture into the bowl whilst continuously beating the egg. Continue to beat for about 1 minute (in a stand mixer, double if doing by hand). Return the mixture to the sauce pan, add lemon zest and whisk continuously over a low heat until the mixture has thicken to a curd consistency. This should take 1-2 minutes. Take off heat, pour into a container and set aside.

Make porridge: combine oats, milk, water and vanilla in a small saucepan over low heat and stir regularly for 3-5 minutes until thick and creamy. When you have reached the desired consistency remove from a heat and pour into a serving bowl.

To serve: Toast the almond meal briefly in a non-stick pan until golden. You will need to keep it moving so it doesn’t burn. Once golden remove from heat. Top porridge with a 1-2 Tbs of the curd, sprinkle over zest and almond meal and to with mint leaves if using. Dig in to your creamy bowl of lemon delicious.

HH. x