At Wild West, food PR is our foundation and we’re lucky to be working with some amazing food brands, both in the southwest and outside of the county. But we’re not selfish – we want to share the love and inspire you with a selection of our favourite client recipes.
Today when we woke up it felt pretty chilly and it was clear that autumn had finally arrived. And with great timing, today marks World Porridge Day. To celebrate we wanted to share our favourite porridge recipe, from Clarks Natural Sweeteners. Enjoy!
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For the porridge
150g rolled oats
500ml skimmed milk
50g sunflower seeds
For the topping
400 g of blueberries, raspberries and
Clarks Maple Syrup
- Combine the oats, milk and water in a medium saucepan. Stir well and place over a high heat, until the mixture begins to boil. Turn the heat down and stir continuously for 4 – 5 minutes until the porridge becomes thick and creamy.
- Remove from the heat and stir in the sunflower seeds. The porridge will continue to thicken as it cools.
- Divide the porridge between 4 warm bowls, top with the fresh berries and drizzle generously with Clarks Maple Syrup.
Substitute the sunflower seeds for a mixture of pumpkin, sesame and poppy seeds.
Frozen berries are a good substitute when fresh berries are not available. Simply warm in a small saucepan with a good glug of Maple Syrup.
Words: Megan Hocking