Hot recipe #4 – Salty Nut Syrup Porridge


What a weekend of mad March weather! From freezing rain to sleet to snow, made me think that it’s time for another of my Hot! Porridge recipes….

Hot! Recipe #4 Salty Nut Syrup Porridge

Sweet Freedom Syrup recipe

Sweet Freedom Syrup

For this recipe I am using one of my favourite sugar free ingredients Sweet Freedom syrup. Made from natural fruit extracts of apples, grapes and carob Sweet Freedom is useful for sweetening, baking and making great Porridge! It’s both low GI & GL and has up to 25% fewer calories than sugar.

I’m using the dark Sweet Freedom syrup for the basis of my syrup recipe as I think it gives a great rich syrupy flavour with sweetness but without sugar.

Serves – Two

Cooking and preparation time – 15 mins


1 1/2 cups of medium oatmeal

3 cups of cold water

1 pinch of sea salt for the oatmeal

1/3 teaspoon of sea salt for the syrup

3 Brazil nuts

2 generous tablespoons of Dark Sweet Freedom syrup


Pestle & Mortar Brazil nuts recipe

Breaking up the Brazil nuts

  • Place boiling water into the base saucepan of a Porringer or Bain Marie.
  • In the top saucepan place the oatmeal and the cups of cold water and stir thoroughly.
  • Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.
  • After the oatmeal has been cooking for 5 mins add the salt and stir thoroughly.
  • Whilst the oatmeal is cooking take the Brazil nuts and grind them with a pestle and mortar into chunks.
  • Add the sea salt and grind again until you have small pieces of Brazil nuts.
  • Then pour the syrup over the salted nuts and stir thoroughly.
  • Keep cooking the oatmeal, stirring frequently, until it reaches a nice thick consistency. This will take about 12-15 mins.
  • Once cooked remove from the heat and set aside for 1-2 minutes. This will allow the oatmeal to turn into a Porridge with a nice creamy consistency.
  • Spoon the Porridge into a bowls.
  • Then swirl in the salted nut syrup and serve hot! On a cold morning.

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