Oat porridge with raspberries and walnuts

10 min · 2 servings · 536 kcal

Theresa Aigner · @aignerkocht

Fifty grams of oats per person is not meanness, it is the threshold: above it the fructans add up. What makes the bowl feel generous is the walnuts, and those you can be free with.

Ingredients

• oats100 g
• lactose free milk400 ml
• raspberries120 g
• walnuts50 g
• maple syrup2 tbsp
• cinnamon1 to taste
• salt1 to taste

Instructions

1. Put the oats, milk and a pinch of salt in a pan. The salt is not optional; without it porridge tastes of paper.
2. Bring to a bare simmer over medium heat, then drop it low and stir for five or six minutes, until the spoon leaves a furrow that closes slowly.
3. Take it off the heat and let it stand, covered, for two minutes. It thickens more in that time than you expect.
4. Top with the raspberries, the walnuts and the maple syrup. Cinnamon last, so it stays on top rather than dissolving.

Per serving