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Wake up to porridge with a refreshing twist. This bowl of goodness takes hardly any longer to make than a regular bowl of porridge, and the infusion of green tea and raspberries adds a beautiful new depth to this warming dish. Recipe inspired by Gwen Petrie
Place teabag in a large mug and pour over the boiling water. Add half of the raspberries and crush lightly with a fork. Set aside for 3–5 minutes, to steep. Discard teabag.
Combine oats, raspberry green tea, one of the dates and cinnamon in a small saucepan. Bring to the boil over medium heat. Decrease heat and simmer, stirring occasionally for 5 minutes, or until thickened to porridge consistency. Serve porridge with milk. Top with yoghurt, remaining raspberries and dates and almonds, drizzle with honey.
This breakfast can be converted to dairy free by substituting milk and yoghurt with almond milk and coconut yoghurt. The cinnamon and dates can be swapped for vanilla and mint or honey and sultanas.
1 green tea teabag
1¼ cups (310ml) boiling water
½ punnet (60g) Driscoll’s raspberries
⅓ cup (30g) rolled oats
2 medjool dates, pitted & coarsely chopped
⅛ teaspoon ground cinnamon
milk, to serve
⅓ cup (80ml) natural yoghurt
2 tablespoons roasted almonds, coarsely chopped
honey, to serve