BLACKBERRY & PECAN OAT PORRIDGE

A simple, gently spiced porridge made with steel-cut oats simmered in oat milk, with a touch of maple and cinnamon. Served warm and topped with nut butter, blackberries, pecans, and fresh mint. Developed in collaboration with Catherine St-Laurent, this recipe is perfect for slowing down on the weekend (or making any morning feel a little more special!).

PORTIONS : 2

INGREDIENTS
- 1 cup steel-cut oats
- 1 tbsp olive oil
- 2 ½ cups oat milk
- 2 tbsp maple syrup
- 1 cinnamon stick
- ⅓ cup blackberries
- ¼ cup chopped pecans
- ⅓ cup Pecan Maple Butter
- Fresh mint leaves (for garnish)

INSTRUCTIONS

1. In a large saucepan, heat 1 tbsp of olive oil over medium heat.
2. Add 1 cup of steel-cut oats and toast for 1 minute, stirring, until lightly fragrant.
3. Stir in 2 ½ cups of oat milk, 2 tbsp of maple syrup, and 1 cinnamon stick. Mix to combine.
4. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the oats are tender but still slightly al dente.
5. Remove the cinnamon stick, transfer the porridge to a serving dish, and top with ⅓ cup of nut butter, ⅓ cup of blackberries, ¼ cup of chopped pecans, and mint leaves.

PRODUCT USED IN THIS RECIPE

PECAN MAPLE BUTTER

$15.00