Classic Porridge

I added cacao nibs, crushed and roasted hazelnuts and honey to this morning porridge

This simple recipe for porridge is to be used as a base for more exciting and tasteful versions. Be creative and use seasonal fruits. By adding different elements you can make your breakfast porridge different every day.

Serves: 4 / Ready in: 15 mins / Difficulty: 2/5 / Storing: Best eaten fresh, can be stored in a sealed container and eaten cold the next day.

Ingredients

• 1 cup rolled oats

• 3 cups liquid (water, plant-based milk, cow milk)

• Pinch of salt

Optional extras

• Fresh fruit (berry, rhubarb, pear, apple, cherry, banana)

• Honey

• Spices (cinnamon, nutmeg)

• Seeds (hemp, chia, poppy, flax)

• Ground nuts (hazelnut, almond, macadamia, pistachio)

• Yoghurt (greek or natural)

• Granola (Check out my cranberry granola recipe)

• Chocolate (cocoa, nibs, flaked chocolate, melted dark chocolate)

• Protein powder

Method

Put a saucepan on low-medium heat, and add the oats, salt and liquids. Allow to start gently bubbling and then turn the heat down to low. Let it simmer away until the oats have broken up, the consistency is gloopy, and the water and oats have come together. Depending on how you like it, add more water to a loose porridge or allow it to cook longer for a thicker porridge. I like it somewhere in the middle, so once the oats have cooked enough, I add a splash of water or milk to loosen it slightly. At this point, you can also add any fruits or extras. Serve in a bowl and top with your favourite tastes.

Experiment with the different toppings and ingredients to find your favourites. Enjoy!

For this porridge I had a brunch feast, I added blueberries, granola, chia seeds and greek yoghurt.

Nutritional information, per serving, basic porridge recipe with almond milk.
kcal: 102
Fat: 3.7g
Saturates: 0.4g
Carbs: 14.1g
Sugars: 0.5g
Fibre: 2g
Protein: 3.5g