Four Healthy Breakfast Porridge Recipes: Madeleine Shaw

Four delicious ways to start the day

Madeleine Shaw is mama to baby Shay, a nutritional therapist, cookbook author and yoga teacher. We interviewed Madeleine here — check out her fab advice to new mamas and how she got back into shape after giving birth. Madeleine has authored a number of stunning cookbooks, the latest of which is A Year Of Beautiful Eating. Check out her delicious healthy dessert recipes below!

“Porridge in PJs is my go-to winter look. I love curling up with a comforting bowl of goodness. The difficult bit is choosing which topping to go for! Here are four of my favourite winter toppings, all equally nutritious and delicious.”

Poached Pears

Serves 1
Ingredients
1 pear
1 tbsp maple syrup
2 cloves
1 tsp ground cinnamon
1⁄4 tsp freshly grated nutmeg
50g rolled oats
300ml coconut milk or almond milk
1 tbsp coconut sugar

Directions
1. Peel, halve and core the pear and put the halves in a small pot, lying down on their sides. Cover in water and add the maple syrup, cloves, cinnamon and nutmeg. Bring to the boil, then reduce to a simmer with the lid on and cook for 20 minutes until softened.
2. Meanwhile, put the oats, milk and coconut sugar in another pot, stir well and cook for 5–7 minutes until the oats are soft and have absorbed most of the milk. Stir in 2 tablespoons of the pear poaching juices and top with the poached pear. Serve warm, but watch out for the cloves!

Cacao Nib and Almond Butter

Serves 1
Ingredients
1 tbsp pecans
50g rolled oats
300ml coconut milk or almond milk
1 tbsp coconut sugar
1 tsp coconut oil
1 tbsp cacao nibs
1 tsp desiccated coconut
2 tbsp almond butter

Directions

1. Heat a small frying pan to a medium–high heat, then pop in the pecans and toast for 2–3 minutes. Remember to shake the pan to prevent them burning. Then tip out on to a plate on the side to cool.
2. Place the oats, milk and coconut sugar in a pot and cook for 3–4 minutes until the oats are soft and have absorbed most of the milk. Stir through the coconut oil. Top the porridge with the cacao nibs, desiccated coconut and toasted pecans, and drizzle over the almond butter.

Clementine, Chocolate and Toasted Hazelnut

Serves 1
Ingredients
50g rolled oats
300ml coconut milk or almond milk
1 tbsp coconut sugar
20g good-quality chocolate
1 clementine
2 tbsp toasted hazelnuts, chopped

Directions
1. Put the oats, milk and coconut sugar in a pot and cook for 3–4 minutes until the oats are soft and have absorbed most of the milk. Meanwhile, carefully melt the chocolate in a heatproof bowl over a pot of simmering water on a low heat.
2. Peel the clementine and slice across the middle into several rounds. Place on top of the porridge, then sprinkle on the hazelnuts and drizzle over the chocolate.

Apple Pie

Serves 1
Ingredients
1 tbsp coconut oil or butter
2 apples, cored and thinly sliced
1 tsp ground cinnamon
2 tbsp coconut sugar, plus extra to serve
50g rolled oats
300ml coconut milk or almond milk
1 tbsp raisins

Directions
1. Heat the oil in a pan, then add the apple slices, cinnamon and 1 tablespoon of the coconut sugar. Cook for 5–6 minutes until the apples turn golden brown.
2. While the apples are cooking, make the porridge. Place the oats, milk, raisins and the remaining tablespoon of coconut sugar in a pot and cook for 3–4 minutes until the oats are soft and have absorbed most of the milk.
3. Layer the porridge and apple mixtures on top of each other in a bowl or glass, sprinkle a little extra coconut sugar on top and serve.