The shame I felt when I realised that I hadn’t tried to combine lemon (one of my favourite things) and porridge (one of my favourite things) for 20 years was overwhelming.
But still, better late than never. This tangy and comforting breakfast will have you licking the bowl clean and thinking to yourself that it would be impossible to get scurvy because there will now never be an extended period of time where you haven’t eaten lemons.
Ingredients (serves 1)
1/2 cup porridge oats
1/2 cup soy milk
1/4 cup water
1 tbs honey (or equivalent sweetener)
1/2 a lemon: grated rind and juice
To serve: rasperries and yoghurt/soy yoghurt.
Place the oats, soy milk, water and honey into a small pan and bring to the boil. Reduce and simmer for 4-5 mins, stirring continuously.
Once the porridge has thickened, add the lemon rind and juice and stir through for about half a minute.
Take of the heat and serve swirled with yoghurt and sprinkled with raspberries.