After an unseasonably mild winter, the past few days seem to have been a little more like the wintery days we know and love; bright sunshine, cold air and blue skies with a dusting of frost over the grass in the morning. Mornings like these make me think of one thing immediately… Porridge!
I probably bang on about porridge a bit too much but I do honestly think that it is a pretty amazing breakfast; warming, wholesome, delicious and endless varieties possible to ensure that it never gets boring as a breakfast.
I tend to have a favourite porridge of the moment and right now my flavour of the month is porridge with coconut milk, seeds and date syrup. Packed full of healthy fats, vitamins, minerals and good quality energy, this is one to try.
As always when time is forever short with 2 children (plus husband, dog, chickens and ducks) and household to look after I am continually looking for ways to speed up the process of cooking healthy food. With porridge, the cooking process can be significantly shortened when the oats and milk are left to soak overnight in the fridge. In fact, if you run out of time then simply grab this cold slushy mixture, add toppings and eat!
However if you can find an extra 3-4 mins then it is well worth it for a truly warming start to keep you going until lunch.
50g porridge oats (jumbo oats give a chewier nuttier texture but will take longer to cook)
Double the volume of coconut milk – usually about 100-120mls depending on how funny you like your porridge.
1 tbsp pumpkin / sunflower seeds (raw or toasted)
1 tsp date syrup
If possible soak the oats and milk overnight in the fridge.
When you are ready to eat, pour into a small pan and warm gently, stirring all the time until the mixture is warmed and creamy in texture.
transfer to a bowl, sprinkle with seeds and drizzle the syrup over the top.
As always vary the milk according to preference and use gluten-free oats if you have coeliac disease.