Sometimes I get sent something that just reminds me of being little and Lyle’s Golden Syrup is one of those things. I hadn’t had any for a very long time, partially because I do think its one of those things which is a bit of a treat.
Recently Tate and Lyle have repackaged golden syrup in these cute little squeezy breakfast bottles and I must say it really goes down well on porridge. There are even a few recipes on the Lyle’s Golden Syrup website which might inspire you to do something different. I’ve been so inspired by tasting it I even made a steamed syrup pudding for desert the other night….
As you know, I love Greek yogurt this is one of the recipes- enjoy!
Porridge with Greek yoghurt and crispy oatmeal clusters
Prep time: 5 minutes
Cooking time: 4-5 minutes
for the topping
20g (¾oz) unsalted butter
2 rounded tbsp Mornflake organic oats
2 tsp Lyle’s Golden Syrup + extra to serve
1 tbsp natural yoghurt
for the porridge
40g (1½oz) Mornflake organic oats
275ml (10floz) milk or milk & water
Make the oat topping first. Heat the butter in a small non-stick frying pan over a moderate heat, add the oats and Lyle’s Golden Syrup. Stir continuously with a wooden spoon for 3-4 minutes until toasted and golden brown. Tip onto a plate to cool and harden.
Combine the oats and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth. Leave to stand for 1 minute before transferring to a bowl. Top with the yoghurt, scatter over the oat clusters and serve with Lyle’s Golden Syrup.