Why pick porridge? Yes there’s cereal, the slice of toast, or if you’re that eager to rush out the door – the dreaded breakfast bar. Nothing however quite compares to the stodgy bowl of oaty goo. It’s packed with healthy fibres that are easy to digest, and is so adaptable you can really make what you want of it. In our version, we start our day on the right note with a light dose of the sugar – some fruit. This is a breakfast choice for snackaholics looking to quit. Oats have got your back.
If you haven’t done so already, check out our first podcast episode Gretel Talks where we dive into a discussion of porridge and it’s many stories. We speak with food writer Brian Stormont and porridge fanatic Mark Serrel, who claims he ate the dish everyday for at least a year. It’s a staple dish for a reason!
Time: 10 minutes
Cost: £
Serves: 1
Difficulty: easy
Equipment you will need:
- 1 small saucepan
- a wooden spoon to stir
- a sieve to wash fruit
Ingredients:
- 60-80g porridge oats of your choice, depending how hungry you are (the flakier they are, the quicker they will cook!) We use Mornflake for speed and Flahavan’s on the weekend
- 64g of water
- 64g of any milk of your choice (we go for oat milk)
- a sprinkle of cacao nibs
- a sprinkle of cinnamon
- a drop of maple syrup
- a healthy pinch of sunflower seeds
- A fist full of blueberries/1 banana – or both if you’re hungry!
Method:
- Add your oats into the saucepan and pour in the water and milk.
- Turn on the hob to a medium heat and add the cacao nibs and cinnamon.
- Stir the pot regularly as you don’t want the oats to catch on the pan as they heat,
- Can you feel the oats starting to thicken into a gooey, paste-like consistency? If yes, your porridge is almost ready! Pop it out into a cereal-sized bowl.
- While you let it cool slightly, wash your blueberries under the tap, drain them in the sieve, and drop them on top of your porridge. If you’re feeling like something more, grab a banana and shop it into small bite size pieces and layer them on top.
- Pour on some maple syrup – as much as you like, depending on how sweet your tooth is.
- Sprinkle on some sunflower seeds for extra crunch!
Gretel’s tip: Add an extra glug of milk to give the dish a more creamy texture.