Bringing porridge into spring with this little number! I know rosewater isn’t everyone’s cup of tea but I love it’s delicate sweet flavour. It’s sort of liking eating spring. And if you’ve ever cooked with it you probs have a big bottle languishing in the pantry, here’s how to use it up;)

I’ve gone with the flavours of my favourite rosewater deserts here and paired it in my porridge with cinnamon, strawberries, pomegranate molasses and pistachios. Walnuts, hazelnuts or almonds would also work well as would any berry that’s plentiful in your neck of the woods. The cinnamon is a must have though.

I pretty much always add a tablespoon of chia seeds to my porridge as it helps increase the fibre and protein content as well as adding some omega 3’s which my brain is always happy to have around.

This is a super easy stove top breakfast, that’s my favourite way to make my oats, however if you use a microwave it’ll work too. Just be careful to avoid explosions by heating and then stirring in bursts.

Serves 1 (if serving more simply multiply, however only increase rosewater by a tsp per person, add more to taste at the end)

Ingredients

Porridge

1/2 cup traditional rolled oats

1 Tbs chia seeds

1/2 tsp cinnamon

1 tsp rose water

1/2 cup milk of choice (plus extra for serving)

1 cup of water

Toppings

1 tsp pomegranate molasses

sprinkle of cinnamon

3 Strawberries, cut to your liking

1 Tbs of roasted unsalted pistachios (or nut of choice)

dried rose petals (optional!)

Directions

Combine all porridge ingredients in a small pot and bring to a simmer over low heat, stirring occasionally. Once simmer continue to stir regularly and cook for a further 5 minutes or until thickened and oats are soft and creamy. Allow to stand for a few minutes before serving.

Top with a dash of milk, cinnamon, molasses, berries, nuts and rose petals in that order!

HH. x