The perfect comforting bowl and a cold day. Try this creamy porridge recipe made using Irish Botanica Lion's Mane mushroom powder and topped with cherry jam and seed butter for a satisfying morning.

 

Recipe by Lauren Lovatt

 

Serves 2

Prep time 15 minutes

 

Cherry jam

100g frozen cherries

2 tbsp maple syrup

 

Oats

100g oats

200ml plant based mlk (we used almond)

1 tsp honey, or any liquid sweetener

2 Irish Botanica Lion’s mane mushroom, powder only

½ tsp salt

 

To serve

1 tbsp maple syrup

2 tbsp seed butter (we have used sunflower and sesame seed here)

 

Cherry jam

Place the cherries and maple syrup into a small saucepan and simmer on a low heat, for about ten minutes, until the cherries are cooked and have a jam like consistency.

 

Oats

Heat a small saucepan on a medium heat.

Add the oats and lightly toast them for one minute.

Add the milk and cook on a low heat and cook for ten minutes, stirring often until the mixture has thickened, you can add a little more milk or water if you would like a thinner porridge.

 

When your preferred consistency is reached turn off the heat and add the Lion’s mane mushroom powder, salt and honey.

 

To serve

Serve the hot porridge in two bowls, with a spoonful of the cherry jam, seed butter and maple syrup.