Bored of your breakfast? Make this Instagrammable 'pantry porridge' instead

Bored of your #quarantinelife breakfast?

Camilla Marcus, the chef and founder of west~bourne, an all day, zero-waste restaurant in New York City, shares the recipe for a popular porridge dish on their menu. At the restaurant, she transforms the humble dish with their house granola, poached blueberries and yogurt.

While at home due to the coronavirus pandemic, Marcus makes the breakfast dish with oats, a nut butter (she uses almond butter but you can use whatever is in the pantry) and adds protein based on what she has on hand. She dresses it all up with an easy homemade compote out of basic jam and fresh fruits on hand. Get the full recipe below.

Right now, the restaurant has closed its doors due to coronavirus quarantine, but Marcus has continued to work with the Robinhood Foundation to help support the hospitality community. West~bourne is a member of the ROAR NY founder’s community, a state-wide organization that has partnered with Robinhood and the National Restaurant Association to launch a NYC Restaurant Employee Relief Fund. It will provide direct cash assistance to restaurant workers in New York City facing unprecedented economic hardships as a result of the COVID-19 pandemic.

west~bourne's 'pantry porridge' recipe

1 cup oats (I personally use Wild Hive Farm mixed grains)

2 cup milk (or oat milk)

1 tsp salt

1 tbsp honey

1/4 cup jam (we do triple berry at west~bourne)

1 piece of fresh fruit, cubed if necessary (we use fresh blueberries)

2 tbsp yogurt

2 tbsp toasted chopped walnuts

1 tsp flax seeds

Combine the cereal grain or dry oats, the milk, salt, and honey into the pot and bring up to simmer over medium heat. Make sure you stir constantly so the grains do not stick to the bottom of the pot. Allow for most of the milk to evaporate. At this point, the porridge be loose not sticky and should have some bite, not mushy (think: risotto).

In a separate pot, make your compote. Combine jam with two tablespoons of water and cut up fruit. Bring to a simmer on medium high heat until the mixture is hot, slightly thickened but still pourable. The fruit should be subtly softened.

Transfer the base porridge into a bowl for serving, top with compote, yogurt, and nuts with flax for a crunch.