With the season changing and the mornings becoming crisp and chilly, there is nothing quite as warming and satisfying as a bowl of porridge. Aside from the nutritional benefits of rolled oats and the lack of added nasties like in highly processed cereals, oats really are one of the cheapest breakfast options around. With the addition of some fruit and yoghurt, the taste certainly doesn’t reflect the frugal price.
My latest favourite has been to add frozen blueberries at the start of cooking, which gives the oats a vivid purple colour, and then to topped with natural yoghurt and sliced banana.
You could also replace the yoghurt with milk or nut milk, but I find that I always need something to cool it down a little so that I don’t have to wait around before eating it.
Other favourites include:
Grated apple and ground cinnamon sprinkled with toasted walnuts
Frozen raspberries with toasted slivered almonds and flaked coconut
Sliced pear with pecans and maple syrup
Passion fruit and shredded coconut
Pomegranate seeds and crushed brazil nuts
I have also been trying to remember to sprinkle my porridge with chia seeds, which really doesn’t change the taste but adds nutrition.
Though it might seem like a bit too much effort to get a saucepan out in the morning, it really is quick, and you can reduce the cooking time by soaking the oats in water overnight if time really is an issue.
1/3 cup whole rolled oats
2/3 cup water
Your choice of topping
Add oats and water to a small saucepan over low-med heat. Stir occasionally until water has been absorbed. Transfer to a bowl, add toppings and enjoy!
Photos from: iPad and phone