RECIPES BY Rhiannon Lambert

Fruity Porridge

  • 20 minutes
  • 2
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The Science of Nutrition

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Essential Ingredients

100g oats
320ml milk of choice
1 banana, sliced in half and lengthways
1/2 tbsp coconut oil
1 tbsp maple syrup
Handful redcurrants
3 tbsp water
4 tbsp yoghurt (Greek, natural or oat works well)
Handful blueberries
2 figs, sliced in half

For topping:
Mixed berries
Mixed seeds (e.g. pumpkin seeds, fresh pomegranate seeds)
Flaked almonds


  1. Pour the oats and milk into a saucepan and bring to a gentle simmer until thick and creamy, around 5-6 minutes. Add in more milk, if needed.
  2. Meanwhile, gently heat the coconut oil in a non-stick frying pan and add the maple syrup. Once it is just starting to bubble (but before it gets too hot), place the banana slices gently into the pan. After 3 minutes, turn the slices over and fry for a further 3 minutes.
  3. To make the redcurrant coulis, mash the redcurrants with a fork until broken down, and mix with 3 tablespoons of water. Pop in a small saucepan on a low heat, stirring frequently, for 4-5 minutes, until the sauce is runny and bubbling.
  4. To make the fresh blueberry yoghurt, mash the blueberries well with a fork. Stir the mashed blueberries through half of the yoghurt, mixing well to combine until it creates an even purple colour.
  5. When ready, pour the porridge into a bowl and top with the caramelised banana, yoghurts and mixed fruit. Sprinkle with seeds and almond flakes and drizzle with the redcurrant coulis.
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Mango & Raspberry Muffins

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The Science of Nutrition