Overnight Seeded Oat and Espresso Porridge
Photography Josh Griggs.
This is perfect for busy weekday mornings as its sits happily in the fridge for four days. You can heat this porridge on the stovetop or in the microwave or serve cold. It’s also great for taking to the office; just pop into sealed jars and it’s good to go.
Serves: 4
INGREDIENTS
2½ cups oat milk or
your milk of choice
½ cup thick plain yoghurt
⅓ cup espresso coffee
2 tablespoons honey
2 tablespoons nut butter
(I used Fix and Fogg Everything Butter)
1 teaspoon sea salt
1 teaspoon vanilla paste
½ teaspoon
ground cardamom
1 cup jumbo rolled oats
3 tablespoons linseeds
3 tablespoons chia seeds
To serve
1 cup thick plain yoghurt
purchased honeycomb (optional)
½ cup roasted almonds, roughly chopped
Roasted Pears (see recipe below)
Roasted Pears
medium firm but ripe pears
(I used Beurre Bosc)
honey for drizzling
METHOD
Whisk the milk, yoghurt, coffee, honey, nut butter, salt and vanilla paste together in a large bowl. Stir in the remaining ingredients until well combined. Cover and refrigerate overnight.
To serve: Divide the porridge among bowls and top with yoghurt, roasted pears, a wedge of honeycomb, if using, and the almonds.
Roasted Pears: This is a method rather than a recipe and you can cook as many pears as you’d like for serving. I allow four wedges per serve.
You will need a roasting dish lined with baking paper.
Preheat the oven to 180°C fan bake.
Cut the pears into 4 or 6 wedges, depending on their size, and remove the cores, leaving the skin on.
Place in the roasting dish and drizzle 1 teaspoon honey over each wedge. Roast for about 25 minutes, or until tender and golden, turning once during cooking.
Serve warm or at room temperature.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.