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Stollen Christmas Porridge

December 3, 2017

 

 

 

It's the most wonderful time of the year. I love Christmas, not necessarily Christmas day, more the build up to it. The festive holiday period, where everything smells of cinnamon, cloves and oranges. The food is decadent and even more delicious than usual and sitting in front of a log fire with a glass of mulled wine/eggnog/champagne is pretty much obligatory.

 

 

Now that we are officially within the countdown to the big day,  I am loving every minute of it. I want everything to scream Christmas, even my breakfast. So on a cold Sunday morning, I set about making a true taste of Christmas, the delicious German stollen. But not the cake, no a creamy hot bowl of porridge oats with all of the delicious flavours of stollen. 


I'm so impressed with this new recipe. It was exactly what I wished for.  A steaming bowl of porridge laced with the flavour of marzipan, warming Christmas spices, a sprinkle of zesty citrus and topped with plump sweet sultanas and thick cinnamon cherry drizzle.

 

 

 

Serves 2

 

Cherry Drizzle

  • 1 cup of frozen cherries

  • 1/4 cup of filtered water

  • 1 tsp cinnamon

  • 1 tbsp honey

 

Porridge

  • 1 cup of rolled oats

  • 1 cup of filtered water

  • 1 & 1/2 cups of dairy free milk

  • 1 & 1/2 tsp of Christmas spice, this can be found in Waitrose. Or use a combination such as cinnamon, nutmeg, ginger, cardamon, allspice & star anise

  • 1 tsp of almond extract paste

  • 1 tsp vanilla extract

  • 1 tsp of orange blossom water or one tsp orange zest

  • 1 tsp lemon zest

  • Stevia, honey or maple syrup to sweeten to taste

  • Small handful of sultanas

  • Drizzle of maple syrup

 

 

 

DIRECTIONS:​

 

  1. Place the oats, dairy free milk & hot water into a medium saucepan and cover with lid. Leave to soak whilst you prepare the sauce or complete your morning routine.

  2. To make the berry sauce (which can me made in advance and kept in a jar within the refrigerator) place frozen cherries, honey, water & cinnamon into a small saucepan over a medium to high heat. Stir and add extra water if needed. As the water starts to bubble, breakdown the cherries with the back of a spoon. After a few minutes the cherries will soften into a jewelled coloured thick sauce.

  3. Remove the sauce from the heat and allow to cool slightly.

  4. Once you are ready to cook your porridge, place the saucepan with oats & liquid over a medium high heat. Add sweetener of choice, (don't add to much as the cherry drizzle and sultanas will also add extra sweetness)  I used a few drops of stevia. Also add the Christmas spice, almond paste, vanilla extract, orange & lemon. Stir until porridge bubbles and thickens, around five minutes.

  5. Taste and add extra spice if required.

  6. Once the porridge is at your desired consistency remove from the heat and pour into two bowls.

  7. Spoon the cherry drizzle over the porridge, sprinkle over the sultanas, a pinch of lemon zest and an extra drizzle of maple syrup if needed.

 

 

 

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