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Vanilla Porridge with Poppy Seeds

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Recipe from Lily Moore
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20 min
2022-12-19-3cuoji-vanilla-porridge-with-poppy-seeds
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Updated 17.01.2023
This recipe is for a delicious and hearty bowl of oat porridge, elevated with the addition of creamy white couverture and infused with the warm, comforting flavors of honey, poppy seeds, and vanilla. The porridge is topped with a sweet and tangy mixture of caramelized apples and frozen blueberries, adding a pop of color and a burst of fruit flavor to every bite.

Ingredients
servings

  • Milk
    14,1 fl. oz.
  • Small oat flakes
    6 tbsp.
  • Peeled poppy seeds
    4 tbsp.
  • Vanilla extract
    1 tsp.
  • Honey
    2 tsp.
  • Apple
    1 pc.
  • Frozen blueberries
    to taste
  • Cinnamon
    to taste
  • Couverture chocolate (white)
    to taste

Nutrition facts per 100 g

  • Calories

    218 kcal

  • Protein

    3 g

  • Fat

    12 g

  • Carbohydrates

    17 g

Method

  • Cut a small piece of white couverture into small pieces. In a small non-stick saucepan, bring the milk, along with the oats, honey, poppy seeds, vanilla extract and couverture to a boil, stirring ocasionally. Now take the saucepan off the heat and cover with a lid. Let it cool for about 4-5 minutes.

    Vanilla Porridge with Poppy Seeds
    Vanilla Porridge with Poppy Seeds

  • Dice the apple and fry with a bit of cinnamon in a small pan (you can caramelize the apples with a little butter, sugar and cinnamon). Then add the frozen blueberries. Adjust the amount of berries to your taste. Cook the mixture until the blueberries are defrosted.

    Vanilla Porridge with Poppy Seeds
    Vanilla Porridge with Poppy Seeds

  • Finally, the porridge is mixed again and served in a bowl along with a berry-apple mixture. Sprinkle your porridge with a bit of cinnamon or vanilla sugar.

    Vanilla Porridge with Poppy Seeds

Notes

  • Be sure to use white couverture, which is a type of chocolate made with cocoa butter that is known for its smooth and creamy texture.

  • You can also use fresh blueberries instead of frozen, just be sure to add them at the end of the cooking process so they don't burst and turn the porridge purple.

Bon Appetit!

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