Instagram star, Izy Hossack's three perfect porridges

Instagram star, Izy Hossack's three perfect porridges

Posted 21st January

We speak to cookbook author and Instagram personality Izy Hossack about her favourite ways to liven up a breakfast porridge…


We all know porridge is great for us and one of the best starts to the day, but sometimes just a plain bowl doesn't quite cut the morning mustard. That's why we've teamed up with the author of Top with Cinnamon and The Savvy Cook, Izy Hossack, to help you beat the January blues and liven up your morning breakfast routines!


Basic porridge

Serves 2



- 300ml just-boiled water

- 80g old fashioned (e.g. jumbo) oats

- pinch of salt

- milk, for thinning



1. Pour the water into a small pan and bring to the boil. Pour in the oats and salt, then bring to the boil. Reduce the heat to low and simmer gently for 5 minutes. Turn the heat off, cover with a lid or plate and leave to stand for a further 5 minutes

2. Once the oats have sat for 5 minutes, uncover and check the texture, adding milk to thin it out as desired.




Maple Cinnamon Fig Porridge with Yoghurt

Serves 2




- 4 figs, quartered

- 1 tbsp olive oil

- 2 tbsp Clarks Maple Syrup

- Pinch of salt

- ½ tsp ground cinnamon

- 2 heaped tbsp Greek yoghurt



1. Heat the olive oil in a small frying pan over a medium heat. Add the quartered figs, cut side down, to the frying pan. Cook for 30 seconds then turn to cook on the other cut side for 30 seconds. Add the salt, maple syrup and cinnamon and stir gently for a few seconds to let the maple syrup coat the figs.

2. Pour the cooked porridge into two bowls and top with the cooked figs and a dollop of yoghurt.



Baked Apple and Walnut Porridge

Serves 6 to 8




- 4 apples

- 200g old fashioned (aka jumbo) oats

- 200ml water

- 300ml milk

- 1 egg

-100ml Clarks maple syrup

- 50g salted butter, melted

- 1 tsp baking powder

- 1 tsp ground cinnamon

- 150g walnuts, roughly chopped



1. Preheat the oven to 190oC / 175oC fan. Grease a 20cm square baking tin with a bit of oil.

2. Grate 2 of the apples and add to a large bowl.

3. Take the other 2 apples, halve and core them then slice into very thin half-moons.

4. To the bowl add the oats, water, milk, egg, maple syrup, butter, baking powder, cinnamon and most of the walnuts (reserve a handful for sprinkling on top). Stir together and pour into the oiled tin. Decorate the top with the thinly sliced apples and the remaining walnuts.

5. Bake for 20-25 minutes until it looks dry on top. Remove from the oven. Serve warm, scooped from the tray with more maple syrup if desired.



Caramelised Banana & Chocolate Chip

Serves 1




- 1 banana

- 1 tbsp butter

- 1 tbsp Clarks maple syrup

- 2 tbsp milk and dark chocolate chips



1. Peel the banana and cut in half lengthways.

2. Melt the butter in a small frying pan over a medium-low heat. Add the banana halves, cut side down, to the frying pan. Pour in the maple syrup and leave to cook until golden underneath.

3. Top the warm porridge with the caramelised banana and chocolate chips.


Recipes courtesy of Clarks maple syrup and Izy Hossack.

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